YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Atlantic Salmon Fillet
110 grams Sweet Potato, cubed
100 grams Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the baking sheet, toss with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.
While the vegetables finish roasting, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the flesh is flaky.
Serve the seared salmon alongside the roasted vegetables with an optional squeeze of fresh lemon.