YOUR SOLIN GENERATED RECIPE
Pan Seared Salmon with Savory Sweet Roasted Sweet Potatoes and Asparagus
Pan-seared pink salmon seasoned with cinnamon and sea salt, served with roasted sweet potato cubes and tender asparagus spears for a perfectly caramelized finish.
INGREDIENTS
9.2 ounces Pink Salmon Fillet
50 grams Sweet Potato, cubed
100 grams Asparagus spears
0.5 tablespoon Hemp Seeds
0.5 teaspoon Ground Cinnamon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and trimmed asparagus with a light mist of avocado oil spray, sea salt, and half of the cinnamon.
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the potatoes are tender.
Season the salmon fillet with the remaining cinnamon, sea salt, and black pepper.
Heat a non-stick skillet over medium-high heat with a quick mist of oil spray.
Place the salmon in the hot pan and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and garnish the entire dish with hemp seeds for an extra protein boost and nutty crunch.