YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato
Pan-seared salmon paired with oven-roasted brussels sprouts and tender sweet potatoes, all finished with a squeeze of lemon and perfectly caramelized edges.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup Brussels Sprouts, halved
110 grams Sweet Potato, cubed
1 teaspoon Olive Oil
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and halved brussels sprouts with half of the olive oil, garlic powder, and a pinch of salt.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.
Pat the salmon fillet dry and season both sides with salt and black 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 golden and crisp.
Flip the fillet and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily.
Plate the salmon alongside the roasted vegetables and serve immediately.