YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Delight in a harmonious plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. The dish is elevated with a hint of olive oil, salt, and pepper, offering a beautifully balanced medley of flavors and textures that's both satisfying and nutritionally on-target.
INGREDIENTS
7 ounce Salmon Fillet
1 small Sweet Potato
1 cup Asparagus
1 teaspoon Olive Oil
PREPARATION
Preheat the oven to 400°F.
Peel (if preferred) and dice the sweet potato into 1-inch cubes. Trim the asparagus by snapping off the woody ends.
Toss the sweet potato cubes and asparagus in a bowl with the olive oil, and season lightly with salt and pepper.
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
While the vegetables roast, pat the salmon fillet dry and season with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the salmon for about 3-4 minutes per side, depending on thickness, until it forms a golden crust and is just cooked through.
Plate the seared salmon alongside the roasted sweet potato and asparagus, and serve immediately.