YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Enjoy a vibrant plate of perfectly seared salmon paired with tender roasted sweet potatoes and crisp asparagus. This dish is balanced with flavors and textures, featuring a slight char on the salmon and a hint of garlic and olive oil on the vegetables, making it a delightful, clean eating meal that nourishes both body and soul.
INGREDIENTS
6 oz Salmon Fillet
1/2 medium Sweet Potato
8 Asparagus spears
1/2 tsp Olive Oil
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the asparagus lightly with olive oil, garlic powder, salt, and pepper, then arrange on a baking sheet.
Peel (if desired) and cut the sweet potato into cubes. Toss the sweet potato cubes with a pinch of salt and a little olive oil, then spread them on another baking sheet.
Roast the sweet potatoes in the oven for about 20-25 minutes until they are tender and lightly caramelized. Roast the asparagus for about 12-15 minutes until crisp and slightly charred.
While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper. Sear the salmon skin-side down for about 4 minutes, then flip and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Serve immediately and enjoy your balanced, nutrient-packed dinner.