YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Enjoy a beautifully seared 10-ounce salmon fillet paired with tender roasted sweet potatoes and crisp asparagus, all enhanced by a drizzle of olive oil and fresh herbs. This dish delivers a satisfying, flavorful dinner with a perfect balance of protein and wholesome carbs to fuel your evening.
INGREDIENTS
10 oz Salmon Fillet
1 medium Sweet Potato
1 cup Asparagus
1 tbsp Olive Oil
2 cloves Garlic
2 wedges Fresh Lemon
2 sprigs Fresh Rosemary
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F. Peel and cube the sweet potato into 1-inch pieces and trim the ends off the asparagus.
On a baking sheet, toss the sweet potato cubes and asparagus with half the olive oil, a pinch of salt, and pepper. Roast in the oven for 20-25 minutes until tender and lightly browned.
Meanwhile, pat the salmon fillet dry with paper towels. Season both sides with salt, pepper, and finely chopped rosemary. Mince the garlic cloves.
Heat the remaining olive oil in a skillet over medium-high heat. Add the minced garlic and let it sauté for about 30 seconds until fragrant.
Place the salmon fillet skin-side down in the skillet. Sear for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes, or until the salmon is just cooked through.
Squeeze fresh lemon juice over the salmon during the last minute of cooking and remove the pan from heat.
Plate the seared salmon alongside the roasted sweet potato cubes and asparagus. Garnish with extra fresh rosemary or a lemon wedge if desired.
Serve immediately and enjoy your nutritious, balanced dinner.