YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon paired with roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Salmon Fillet
150 grams Sweet Potato
150 grams Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
PREPARATION
Preheat oven to 400°F (200°C).
Peel and cube the sweet potato into 1/2-inch pieces and trim the woody ends off the asparagus.
Toss the sweet potatoes with half the olive oil, salt, and pepper on a baking sheet and roast for 15 minutes.
Add the asparagus to the baking sheet, toss with the remaining oil, and roast for another 10-12 minutes until the potatoes are golden.
While vegetables roast, season the salmon fillet with salt, pepper, and minced garlic.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and the skin is crispy.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.