YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon served with roasted sweet potato cubes and asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.3 oz Salmon Fillet
1 cup Sweet Potato cubes
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1/2 Lemon
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the asparagus to the baking sheet, tossing with the remaining olive oil and a pinch of salt.
Return the tray to the oven and roast for another 10-12 minutes until the vegetables are tender and the asparagus is slightly charred.
While the vegetables finish roasting, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.