YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Savor a perfectly seared 5-ounce salmon fillet paired with tender roasted sweet potatoes and crisp asparagus. This balanced dinner offers a delightful interplay of flavors and textures, with a lightly crisped exterior on the salmon, a naturally sweet earthiness from the potato, and fresh, bright asparagus that adds a burst of color and crunch.
INGREDIENTS
5 oz Salmon Fillet
1/2 medium Sweet Potato
4 Asparagus Spears
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 425°F.
Peel (if desired) and chop the sweet potato into 1/2-inch cubes. Toss with half a teaspoon of olive oil, a pinch of salt, and black pepper.
Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly caramelized.
While the sweet potatoes roast, trim the tough ends off the asparagus. Drizzle with the remaining olive oil, and season with salt and pepper.
Heat a searing pan over medium-high heat. Once hot, place the 5 oz salmon fillet skin-side up (if skin is on) into the pan. Sear for about 3-4 minutes until a golden crust forms.
Flip the salmon and cook for an additional 2-3 minutes, or until the fish is cooked to your desired level of doneness.
In the last 5 minutes of the sweet potato roasting, add the asparagus to the baking sheet to roast lightly.
Plate the seared salmon fillet alongside the roasted sweet potatoes and asparagus, and serve immediately.