YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet served alongside oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
5.3 oz Salmon Fillet
130 grams Sweet Potato
100 grams Asparagus
1.5 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of sea salt.
Spread the sweet potatoes on a parchment-lined baking sheet and roast for 15 minutes.
Trim the woody ends off the asparagus and toss with the remaining olive oil.
Add the asparagus to the baking sheet with the sweet potatoes and roast for another 10-12 minutes until tender.
Pat the salmon fillet dry and season with salt and pepper while the vegetables finish roasting.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.
Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.