YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Herb-Roasted Potatoes and Asparagus
Pan-seared salmon served with rosemary-roasted baby potatoes and tender asparagus, finished with a squeeze of fresh lemon and fragrant dill.
INGREDIENTS
6.5 ounces Salmon Fillet
1.5 cups Baby Potatoes, halved
1 cup Asparagus spears, trimmed
0.75 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
Fresh Lemon and Dill for garnish
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the halved baby potatoes with half of the olive oil, salt, pepper, and dried rosemary on a baking sheet.
Roast the potatoes for 15 minutes.
Add the asparagus to the baking sheet, tossing with the remaining oil and minced garlic, then roast everything for another 10 minutes.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness is reached.
Plate the salmon alongside the roasted potatoes and asparagus, garnishing with a fresh lemon wedge and chopped dill.