YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon paired with roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
4.9 oz Salmon Fillet
100 g Sweet Potato
100 g Asparagus
0.8 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato into bite-sized pieces.
Toss the sweet potato and asparagus with half of the olive oil, sea salt, and black pepper on a baking sheet.
Roast the vegetables for 20-25 minutes until the potatoes are tender.
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 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until just cooked through.
Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.