YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with herb-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.
INGREDIENTS
10.5 ounces Salmon Fillet
100 grams Sweet Potato (cubed)
100 grams Asparagus (trimmed)
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Pinch of Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potato into 1/2-inch pieces, then place them on the baking sheet.
Toss the sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.
Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray and roast for an additional 10 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until a golden crust forms and the fish is cooked to your preference.
Serve the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.