YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon paired with roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
8 ounces Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Asparagus
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt and pepper.
Spread the potatoes on the baking sheet and roast for 20 minutes.
Add the asparagus to the baking sheet and roast for an additional 10 minutes until the vegetables are tender.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the fish is cooked through.
Plate the salmon alongside the roasted sweet potatoes and asparagus and finish with a fresh squeeze of lemon juice.