YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon paired 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 ounces Wild Atlantic Salmon
100 grams Sweet Potato, cubed
1 cup Asparagus spears, trimmed
2 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the baking sheet, toss with the potatoes to coat in the remaining heat, and roast for an additional 10 to 12 minutes until tender.
While the vegetables roast, pat the salmon dry and season with salt and pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.