YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6.5 oz Salmon Fillet
100g Sweet Potato, cubed
100g Asparagus spears
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus spears to the same baking sheet, tossing them in the residual oil, and roast everything for an additional 10 minutes.
While vegetables roast, pat the salmon fillet dry and season with salt and pepper.
Heat the remaining half teaspoon of olive oil in a skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Serve the seared salmon alongside the roasted sweet potatoes and asparagus.