YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato
Savor a beautifully seared salmon fillet paired with lightly roasted asparagus and delicate sweet potato rounds. This dish offers a harmonious balance of flavors with a crisp sear on the salmon, tender asparagus spears, and subtly sweet, caramelized potato, making it a vibrant, nutrient-packed dinner.
INGREDIENTS
5 ounces Salmon Fillet
1/2 medium Sweet Potato
5 Asparagus Spears
PREPARATION
Preheat your oven to 425°F.
Peel and cut the sweet potato into 1/2-inch rounds. Arrange them on a baking sheet lined with parchment paper, lightly drizzle with a small amount of olive oil if desired, and sprinkle with salt and pepper.
Place the sweet potato rounds in the oven and roast for about 20 minutes until they are tender and slightly caramelized.
While the sweet potato roasts, trim the woody ends off the asparagus spears. Toss the asparagus with a tiny drizzle of olive oil (optional), salt, and pepper, and set aside.
Heat a non-stick skillet over medium-high heat. Season the salmon fillet lightly with salt and pepper.
Place the salmon, skin-side down if applicable, in the hot skillet and sear for about 3-4 minutes until a nice crust forms.
Flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches 145°F.
In the last 5 minutes of the sweet potato’s roasting time, add the asparagus spears to the baking sheet to roast alongside.
Remove all items from the oven once done. Plate the seared salmon alongside the roasted sweet potato rounds and asparagus spears.
Serve immediately and enjoy a balanced, nutritious dinner.