YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Enjoy a delightful and balanced dinner featuring a perfectly seared salmon fillet accompanied by tender roasted sweet potato and crisp asparagus, all enhanced with a light drizzle of olive oil for an extra burst of flavor. This plate not only satisfies your tastebuds but also meets your nutrition goals with lean protein and essential micronutrients.
INGREDIENTS
5 ounces Salmon Fillet
1/2 medium Sweet Potato
1 cup Asparagus
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato. Toss the cubes with 1 teaspoon of olive oil, salt, and pepper.
Spread the sweet potato evenly on a baking sheet and roast for about 20-25 minutes until tender and lightly browned.
Trim the asparagus ends and toss with the remaining 1 teaspoon of olive oil, salt, and pepper.
About 10 minutes before the sweet potato is done, add the asparagus to the baking sheet and roast until crisp-tender.
While the vegetables are roasting, heat a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper. Sear the salmon, skin-side down if applicable, for about 3-4 minutes until crisp, then turn and cook for an additional 3-4 minutes until the salmon is just cooked through.
Plate the seared salmon alongside the roasted sweet potato and asparagus, and serve immediately.