YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with oven-roasted sweet potatoes and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Sweet Potato, cubed
1 cup Asparagus spears
0.5 teaspoon Olive Oil
0.5 medium Lemon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then remove the tray and add the asparagus spears, tossing them slightly to coat in the remaining pan juices.
Return the vegetables to the oven and roast for another 10 to 12 minutes until the sweet potatoes are tender and the asparagus is slightly caramelized.
While the vegetables finish roasting, heat a non-stick skillet over medium-high heat with the remaining olive oil.
Season the salmon fillet with salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp and the center is just opaque.
Plate the salmon alongside the roasted vegetables and finish the entire dish with a fresh squeeze of lemon juice.