YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus
Savor the delightful combination of perfectly pan-seared salmon paired with tender roasted sweet potatoes and crisp asparagus. This dish embraces whole, animal-based foods, creating a balanced dinner that is both flavorful and nutrient-packed.
INGREDIENTS
5 ounces Salmon Fillet (141g)
50 grams Sweet Potato
50 grams Asparagus Spears
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 425°F.
Peel and cube the sweet potato into 1/2-inch pieces. Trim the asparagus and cut into uniform pieces if desired.
Toss the sweet potato and asparagus with half a teaspoon of olive oil, and season lightly with salt and pepper. Spread them out on a baking sheet.
Roast the vegetables in the preheated oven for about 15-18 minutes until tender and slightly caramelized.
Meanwhile, pat the salmon fillet dry and season both sides with salt and pepper.
Heat the remaining olive oil in a nonstick skillet over medium-high heat. When the oil is shimmering, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a crust forms.
Flip the salmon carefully and cook for an additional 2-3 minutes, or until cooked to your desired doneness.
Plate the salmon alongside the roasted sweet potatoes and asparagus. Serve immediately.