YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Enjoy a beautifully seared salmon fillet paired with tender roasted sweet potatoes and crisp asparagus. The salmon is perfectly seared to lock in its natural flavors, while the vegetables are lightly roasted with olive oil, salt, and pepper, creating a delicious and balanced dinner that satisfies both taste and nutrition goals.
INGREDIENTS
6 oz Salmon Fillet
1/2 medium Sweet Potato
6 spears Asparagus
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Cut the sweet potato into cubes after washing. Toss them with a small drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet.
Place the asparagus on another baking sheet, drizzle lightly with olive oil, and season with salt and pepper.
Roast the sweet potatoes in the oven for about 20-25 minutes until tender and lightly browned. Roast the asparagus for 10-12 minutes until crisp-tender.
While the vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil. Once hot, place the salmon skin-side down and sear for about 3-4 minutes until the skin is crispy.
Flip the salmon fillet and continue cooking for another 3-4 minutes, or until desired doneness is reached.
Plate the seared salmon with a serving of roasted sweet potatoes and asparagus. Optionally, squeeze a little lemon over the salmon for an extra burst of flavor.