YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Enjoy a beautifully balanced plate featuring a perfectly seared salmon fillet accompanied by tender roasted sweet potatoes and vibrant asparagus. This meal delivers natural flavors with a light drizzle of olive oil to tie everything together, offering a wholesome, nutrient-dense dinner that is as pleasing to the palate as it is aligned with your nutritional goals.
INGREDIENTS
7 oz Salmon Fillet (198 g)
75 g Sweet Potato
75 g Asparagus
1/2 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potato, then cut it into 1/2-inch cubes.
Trim the asparagus by snapping off the woody ends.
Toss the sweet potato cubes and asparagus in a small bowl with 1/2 teaspoon of olive oil, and season lightly with salt and pepper if desired.
Spread the vegetables evenly on a baking tray and roast in the oven for about 20 minutes, or until tender and slightly caramelized.
Meanwhile, heat a non-stick skillet over medium-high heat.
Pat the salmon fillet dry and season with salt and pepper. Once the skillet is hot, add the salmon, skin-side down if applicable.
Sear the salmon for about 3-4 minutes on each side, or until the exterior is nicely browned and the fish is cooked through.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, and serve immediately.