YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
A deliciously balanced dinner featuring a perfectly seared 7-ounce salmon fillet paired with tender, roasted sweet potatoes and crisp asparagus spears. The natural flavors of the ingredients shine through with a hint of seasoning, creating a meal that's both bright and satisfying.
INGREDIENTS
7 oz Salmon Fillet
1 small Sweet Potato
6 Asparagus Spears
Seasonings: Salt, Pepper, Garlic Powder
PREPARATION
Preheat the oven to 425°F.
Wash the sweet potato and prick it several times with a fork. Place it on a baking sheet lined with parchment paper.
Roast the sweet potato in the oven for about 25-30 minutes, or until tender.
While the sweet potato is roasting, trim the woody ends off the asparagus.
Season the salmon fillet generously with salt, pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down for about 3-4 minutes until the skin is crisp, then flip and cook for an additional 3-4 minutes, depending on thickness.
In the last 10 minutes of the sweet potato's roasting time, add the asparagus to the baking sheet. Season lightly with salt and pepper. Roast until tender and slightly charred.
Plate the seared salmon alongside the roasted sweet potato and asparagus. Serve warm and enjoy your balanced, flavorful dinner.