YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. This dish offers a delightful contrast of textures and flavors, with the salmon's rich and savory profile complemented by the naturally sweet vegetable notes.
INGREDIENTS
7 oz Salmon Fillet
1/2 medium Sweet Potato
6 spears Asparagus
0.5 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and cut the sweet potato into small cubes. Trim the woody ends of the asparagus.
Lightly toss the sweet potato cubes and asparagus spears with half a teaspoon of extra virgin olive oil, and season with salt and pepper.
Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes, or until tender and lightly browned.
Pat the salmon dry and season with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3-4 minutes until a golden crust forms.
Flip the salmon and cook for an additional 2-3 minutes, or until it reaches your desired doneness.
Plate the seared salmon alongside the roasted sweet potato and asparagus. Serve immediately and enjoy your balanced, nutrient-rich dinner.