YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Herb-Roasted Sweet Potatoes and Steamed Asparagus
Pan-seared salmon fillet served alongside herb-roasted sweet potato cubes and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
5.3 oz Wild Salmon Fillet
200g Sweet Potato
100g Asparagus
1 tbsp Extra Virgin Olive Oil
1 tsp Dried Rosemary
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato into bite-sized pieces then toss them on a baking sheet with half of the olive oil, dried rosemary, salt, and pepper.
Roast the sweet potatoes for 25 to 30 minutes until they are tender and slightly caramelized on the edges.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 4 minutes skin-side down, then flip and cook for another 3 minutes until the exterior is golden.
Steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.
Plate the seared salmon alongside the roasted sweet potatoes and steamed asparagus, serving immediately with an optional lemon wedge.