YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Crispy pan-seared salmon paired with caramelized roasted sweet potatoes and tender asparagus spears, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 oz Salmon Fillet
1 cup cubed Sweet Potato
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Sea Salt and Black 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 and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears, drizzling with the remaining oil.
Return the vegetables to the oven for another 10 to 12 minutes until the potatoes are tender and the asparagus is vibrant.
While the vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 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 over everything.