YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
A pan-seared salmon fillet with crispy skin, served alongside roasted sweet potato cubes and tender charred asparagus.
INGREDIENTS
6.35 ounces Salmon Fillet
70 grams Sweet Potato
100 grams Asparagus
0.8 teaspoon Olive Oil
1 teaspoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the sweet potato and cut into small half-inch cubes for even roasting.
Trim the woody ends off the asparagus spears and place them on the baking sheet with the sweet potato.
Drizzle half of the olive oil over the vegetables and season with a pinch of salt and pepper.
Roast the vegetables for 20 to 25 minutes until the potatoes are tender and the asparagus is slightly charred.
Pat the salmon fillet completely dry with a paper towel and season both sides with garlic powder, salt, and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.