YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Savor tender, perfectly seared salmon complemented by the natural sweetness of roasted sweet potato and the crisp freshness of asparagus. This dinner strikes the ideal balance between lean protein and hearty vegetables, providing a satisfying and colorful plate that's as nutritious as it is delicious.
INGREDIENTS
6 oz Salmon Fillet
1/2 medium Sweet Potato (halved)
6 Asparagus Spears
1 tsp Olive Oil
Pinch of Salt
Dash of Black Pepper
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F.
Toss the halved sweet potato pieces and asparagus spears in olive oil, salt, black pepper, and garlic powder. Spread them on a baking sheet in a single layer.
Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.
Meanwhile, heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry with paper towels and season lightly with salt and pepper.
Place the salmon skin-side down in the skillet and sear for about 3-4 minutes until the skin is crisp. Flip and cook the other side for an additional 3-4 minutes until the salmon is cooked through but still moist.
Plate the seared salmon alongside the roasted sweet potato and asparagus. Serve immediately and enjoy your balanced, nutrient-packed dinner.