YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Pan-Seared Salmon with Roasted Asparagus and Sweet Potato
Enjoy a beautifully balanced plate featuring a golden, crispy pan-seared salmon fillet infused with fresh lemon and aromatic herbs, paired with tender roasted asparagus and a sweet, satisfying bite of roasted sweet potato. A dish that blends zest and earthiness for a clean, nutrient-packed meal.
INGREDIENTS
5 oz Salmon Fillet
1 cup Asparagus
1 small Sweet Potato
1 tsp Olive Oil
2 tbsp Lemon juice (from fresh lemon)
1 clove Garlic, minced
2 tbsp Fresh Herbs (Parsley & Dill), chopped
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F. Prepare the sweet potato by piercing it with a fork and placing it on a baking sheet. Roast for about 25-30 minutes or until tender.
Meanwhile, trim the tough ends of the asparagus and toss with 1/2 tsp olive oil, salt, and pepper. Roast the asparagus in the oven for the last 10-12 minutes of the sweet potato's cooking time.
For the salmon, pat the fillet dry and season both sides with salt and black pepper. In a small bowl, mix the lemon juice, minced garlic, and chopped herbs.
Heat a non-stick skillet over medium-high heat with the remaining 1/2 tsp olive oil. Once shimmering, add the salmon skin-side down (if applicable) and cook for about 4 minutes until the skin turns crispy.
Flip the salmon and cook for another 3-4 minutes until the flesh is just opaque. In the last minute, spoon the lemon-herb mixture over the salmon to warm and meld flavors.
Plate the salmon alongside the roasted sweet potato and asparagus. Serve warm and enjoy this nutritious, well-balanced meal.