YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Enjoy a vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. The dish balances rich, savory fish with naturally sweet and earthy vegetables, accentuated by a refreshing squeeze of lemon for a bright finish.
INGREDIENTS
6 oz Salmon Fillet
1 small Sweet Potato
6 spears Asparagus
1/2 Lemon
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Peel and cube the sweet potato into bite-sized pieces. Place them on the baking sheet and lightly season with salt and pepper.
Trim the woody ends off the asparagus and add them to the sweet potato on the baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, tossing halfway for even cooking.
While the vegetables are roasting, heat a nonstick skillet over medium-high heat. Pat the salmon dry with a paper towel and season lightly with salt and pepper.
Sear the salmon, skin-side down first, for about 3-4 minutes on each side until a golden crust forms and the inside reaches your desired doneness.
Plate the seared salmon alongside the roasted sweet potato and asparagus, and finish with a squeeze of fresh lemon over the top.
Serve immediately and enjoy your balanced, nutritious dinner.