YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
100g Fresh Asparagus
1 tsp Avocado Oil
0.5 unit Fresh Lemon
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss with half the avocado oil and a pinch of salt.
Roast the sweet potatoes for 15 minutes before adding the trimmed asparagus to the pan.
Continue roasting the vegetables for another 10 minutes until they are tender and slightly browned.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.
Serve the seared salmon immediately with the roasted vegetables and a fresh squeeze of lemon juice.