YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served alongside oven-roasted sweet potatoes and tender asparagus, featuring a perfectly crisp skin.
INGREDIENTS
7.2 ounces Wild Salmon Fillet
100 grams Sweet Potato, cubed
150 grams Asparagus
1 teaspoon Olive Oil
1 wedge Lemon
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 and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 8-10 minutes until the vegetables are tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.
Cook for 4-5 minutes until the skin is golden and crisp, then flip and cook for an additional 2-3 minutes.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.