YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served with herb-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of charred lemon.
INGREDIENTS
7.2 ounces Salmon Fillet
1 cup diced Sweet Potato
150 grams Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the sweet potato into uniform cubes and toss with half of the olive oil and sea salt.
Spread the potatoes on the baking sheet and roast for 15 minutes until they begin to soften.
Trim the woody ends off the asparagus and toss them with the remaining olive oil before adding them to the baking sheet.
Continue roasting the vegetables for another 10 minutes until the asparagus is tender and the potatoes are golden.
While the vegetables finish, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes to achieve a crispy texture.
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is cooked through and opaque.
Serve the seared salmon alongside the roasted vegetables with a fresh lemon wedge for a bright finish.