YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7.5 ounces Salmon Fillet
120 grams Sweet Potato, cubed
100 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
0.5 medium Lemon
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.
Add the asparagus to the same baking sheet, drizzle with the remaining olive oil and garlic powder, and roast for an additional 10 minutes until the vegetables are tender.
Season the salmon fillet with salt and pepper, then heat a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the exterior is golden and the skin is crisp.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.