YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Enjoy a vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. This dish is both colorful and satisfying, delivering a balanced mix of flavors with a touch of citrus and herb accents to brighten every bite.
INGREDIENTS
6.5 oz Salmon Fillet
1 small Sweet Potato
6 spears Asparagus
0.5 teaspoon Olive Oil
PREPARATION
Preheat the oven to 425°F.
Lightly coat a baking sheet with a small amount of olive oil. Toss the sweet potato (cut into 1/2-inch rounds or cubes) and asparagus spears with a drizzle of olive oil, salt, and pepper.
Roast the vegetables in the preheated oven for 20-25 minutes, until tender and lightly caramelized.
Meanwhile, pat the salmon fillet dry and season with salt, pepper, and a squeeze of lemon if desired.
Heat a non-stick skillet over medium-high heat and add the remaining 0.5 teaspoon of olive oil.
Sear the salmon for about 3-4 minutes per side until a golden crust forms and the fish is just opaque in the center.
Plate the seared salmon alongside the roasted sweet potato and asparagus.
Serve immediately, enjoying the balance of rich salmon and vibrant, roasted vegetables.