YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared wild salmon served with tender roasted sweet potatoes and charred asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
110g Sweet Potato, cubed
100g Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
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 olive 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, drizzle with a tiny bit of water or additional cooking spray if needed, and roast for another 10-12 minutes until the potatoes are tender.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.