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, enhanced by a drizzle of olive oil. This dish boasts a delightful blend of textures and fresh, vibrant flavors perfect for a wholesome, nutrient-rich dinner.
INGREDIENTS
6 ounces Salmon Fillet
1 medium Sweet Potato
8 spears Asparagus
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss with half of the olive oil, salt, and pepper.
Trim the woody ends off the asparagus and toss with the remaining olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender.
About 10 minutes into the sweet potato roasting, add the asparagus to the baking sheet and roast until crisp-tender.
Season the salmon fillet with salt and pepper. Heat a nonstick skillet over medium-high heat.
Place the salmon fillet skin-side down in the hot skillet and sear for 3-4 minutes until the skin is crisp.
Carefully flip and cook for an additional 3-4 minutes until the salmon is just cooked through.
Plate the seared salmon alongside the roasted sweet potato and asparagus, and serve immediately.