YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and crisp charred asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
150g Asparagus spears, trimmed
1.5 tsp Extra Virgin Olive Oil
Salt, pepper, and lemon wedges for serving
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, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the same baking sheet, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.