YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Enjoy a perfectly balanced dinner featuring a seared salmon fillet with a crispy exterior and tender, juicy interior, paired with roasted sweet potato cubes and vibrant asparagus. Enhanced with a light drizzle of olive oil, this meal delivers a delightful combination of flavors and textures, ideal for a nutritious, satisfying dinner.
INGREDIENTS
7 oz Salmon Fillet
1 small Sweet Potato
1 cup Asparagus
2 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F.
Peel the sweet potato and cut it into 1-inch cubes. Trim the asparagus by snapping off the woody ends.
In a bowl, toss the sweet potato cubes and asparagus with olive oil, salt, and pepper (or your favorite seasonings). Spread them on a baking sheet in a single layer.
Place the baking sheet in the oven and roast for about 20 minutes, stirring halfway through until the sweet potato is tender and the asparagus is slightly crispy.
Meanwhile, season the salmon fillet with salt, pepper, and any additional herbs if desired.
Heat a skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes to reach your preferred doneness.
Plate the seared salmon alongside the roasted sweet potato and asparagus. Serve immediately and enjoy!