YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Enjoy a beautifully balanced plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. The dish is lightly finished with a drizzle of olive oil to enhance its natural flavors and ensure each bite is nourishing and satisfying.
INGREDIENTS
6.5 oz Salmon Fillet (approx. 185g)
100g Sweet Potato
100g Asparagus
2 teaspoons Olive Oil
Pinch of Salt
Pinch of Black Pepper
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss with a drizzle of olive oil, a pinch of salt, and pepper.
Spread the sweet potato cubes and asparagus (trimmed) on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Once hot, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes on each side, or until the salmon is just cooked through.
Once the vegetables are roasted and the salmon is seared, plate them together. Drizzle the salmon with lemon juice before serving.