YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Red Potatoes
Enjoy a perfectly balanced dinner featuring a seared salmon fillet with a crispy skin, complemented by tender roasted red potatoes and bright, flavorful asparagus. This dish is finished with a drizzle of olive oil and a squeeze of fresh lemon, creating a delightful harmony of textures and vibrant flavors.
INGREDIENTS
5.8 oz (165g) Salmon Fillet
1 medium Red Potato (150g)
1 cup Asparagus (100g)
0.5 tbsp Olive Oil
1 Lemon Wedge
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash and slice the red potato into 1/2-inch rounds; toss with a drizzle of olive oil, salt, and pepper.
Spread the potatoes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy.
While the potatoes are roasting, trim the asparagus and toss with a small amount of olive oil, salt, and pepper.
Place the asparagus on another baking sheet or add them during the last 10 minutes of potato roasting, ensuring they remain crisp-tender.
Season the salmon fillet with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 3-4 minutes until the fish is just opaque in the center.
Plate the seared salmon alongside the roasted red potatoes and asparagus.
Finish with a squeeze of fresh lemon over the salmon and vegetables before serving.