YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Pan-seared salmon served alongside roasted sweet potatoes and tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
100 grams Sweet Potato, cubed
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a 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.
Add the asparagus to the same sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.
Season the salmon fillet with salt and pepper while the vegetables finish roasting.
Heat a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the seared salmon with the roasted vegetables and serve immediately.