YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Savor a beautifully seared salmon fillet paired with tender roasted sweet potato and crisp asparagus spears. Lightly seasoned with garlic and a hint of lemon, this dish delivers a satisfying, clean-eating experience with subtle nutty notes from a sprinkle of sesame seeds to finish.
INGREDIENTS
6 oz Salmon Fillet
1 medium Sweet Potato
1.5 cups Asparagus
1/2 tsp Sesame Seeds
Seasonings: Salt, Pepper, Garlic Powder
1 Lemon Wedge
PREPARATION
Preheat your oven to 400°F (200°C). Wash and scrub the sweet potato, then pierce it several times with a fork. Place it on a baking sheet and roast in the oven for about 35-40 minutes or until tender.
Meanwhile, trim the asparagus ends and toss them lightly with a pinch of salt, pepper, and garlic powder. Spread the asparagus on a separate baking sheet.
When the sweet potato has been roasting for about 20 minutes, add the asparagus to the oven and roast for the remaining 15-20 minutes, ensuring both vegetables are cooked through and slightly caramelized.
Season the salmon fillet on both sides with salt, pepper, and garlic powder. Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes, then flip and cook for an additional 3-4 minutes or until the salmon is just cooked through.
Plate the seared salmon alongside the roasted sweet potato (cut into halves or slices) and asparagus. Squeeze the lemon wedge over the salmon and vegetables, and finish by sprinkling the sesame seeds evenly over the dish.
Serve immediately and enjoy your nutritious, flavor-packed dinner.