YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared wild salmon paired with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
1 cup cubed Sweet Potato
10 spears Asparagus
1.5 tsp Avocado Oil
1 tbsp 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 half of the avocado oil and a pinch of sea salt, 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 tray and add the asparagus spears.
Drizzle the asparagus with a tiny bit of oil or water and roast everything for an additional 10-12 minutes until the potatoes are tender and asparagus is slightly charred.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle the fresh lemon juice over the entire dish before serving.