YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus
Crisp pan-seared salmon paired with tender roasted sweet potato cubes and charred asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
120 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the olive oil and a pinch of sea salt.
Roast the sweet potatoes for 15 minutes on the prepared baking sheet.
Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for an additional 10 minutes until charred.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season 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 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 3 minutes or until the center is just opaque.
Serve the salmon immediately alongside the roasted vegetables with a fresh lemon wedge for brightness.