YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 oz Wild Salmon Fillet
150g Sweet Potato, cubed
100g Asparagus spears
1 tbsp Extra Virgin Olive Oil
Lemon wedge
Sea salt and black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, drizzling with a small amount of the remaining oil.
Continue roasting the vegetables for another 10 minutes until the potatoes are tender and the asparagus is bright green.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.
Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through to your preference.
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.