YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Enjoy a beautifully balanced dinner featuring a perfectly seared salmon paired with naturally sweet roasted potatoes and crisp asparagus, all lightly enhanced with a touch of olive oil and seasoning to bring out their natural flavors.
INGREDIENTS
6 oz Salmon Fillet
1/2 medium Sweet Potato
1 cup Asparagus
1 tsp Extra-Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss the cubes and asparagus in a bowl with half the olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for 15 minutes. Then add the asparagus and continue roasting for another 10 minutes until vegetables are tender and slightly caramelized.
While the vegetables roast, pat the salmon dry and season with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the salmon fillet skin-side down for about 4 minutes, then flip and cook for another 3 minutes until the salmon is just cooked through.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, and serve immediately.