YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served over roasted sweet potato cubes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
1 cup Asparagus spears, trimmed
0.5 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Sea Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a pinch of salt and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the pan and add the asparagus spears.
Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.
While vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.