YOUR SOLIN GENERATED RECIPE
Crispy Salmon with Roasted Sweet Potato Wedges
Enjoy a delightful and balanced meal featuring a perfectly crispy salmon fillet paired with tender roasted sweet potato wedges. The salmon is seasoned with a hint of garlic and black pepper, then pan-seared to achieve a crisp exterior while remaining moist and flaky inside. The naturally sweet and earthy flavor of roasted sweet potatoes complements the rich, savory salmon, making it a satisfying dish that's both nutritious and delicious.
INGREDIENTS
6 ounces Salmon Fillet
1 medium Sweet Potato
1 teaspoon Olive Oil
1/4 teaspoon Garlic Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the sweet potato and cut it into wedges. Place the wedges on a baking sheet.
Drizzle the olive oil over the sweet potato wedges and season with a pinch of salt and black pepper. Toss gently to coat evenly.
Roast the sweet potato wedges in the oven for about 20-25 minutes, turning halfway through for even cooking, until they are tender and slightly crisp on the edges.
While the sweet potatoes are roasting, pat the salmon fillet dry with a paper towel.
Season the salmon on both sides with garlic powder, a pinch of salt, and black pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet, skin side down if applicable, and cook for about 3-4 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Plate the crispy salmon alongside the roasted sweet potato wedges and serve immediately.