YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Enjoy a beautifully balanced dinner featuring a perfectly seared 6-ounce salmon fillet accompanied by roasted sweet potato and crisp asparagus. The natural sweetness of roasted sweet potato and the fresh, slightly charred flavor of asparagus complement the rich, savory salmon, all enhanced with a hint of olive oil and simple seasonings. This plate is designed to satisfy your protein needs while keeping the calorie count in check, making it a delightful and nourishing meal.
INGREDIENTS
6 oz Salmon Fillet
1/2 medium Sweet Potato
1 cup Asparagus
1 teaspoon Olive Oil
Seasonings (Salt, Pepper, Garlic Powder)
PREPARATION
Preheat your oven to 425°F (220°C).
Peel and cut the sweet potato into 1/2-inch cubes. Toss with half a teaspoon of olive oil, salt, pepper, and garlic powder.
Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
While the sweet potato is roasting, trim the asparagus and toss them with a drizzle of olive oil, salt, and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet (skin side down if applicable) and sear for about 3-4 minutes until a golden crust forms.
Flip the salmon and cook for an additional 3-4 minutes, adjusting cooking time based on thickness until the salmon is just cooked through.
In the final 5 minutes of roasting, add the seasoned asparagus to the baking sheet, allowing them to roast with the sweet potato.
Plate the seared salmon alongside the roasted sweet potato and asparagus. Serve immediately and enjoy!