YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Asparagus
Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and crisp roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
100 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
0.5 Fresh Lemon
PREPARATION
Preheat oven to 400 degrees Fahrenheit.
Peel and cube the sweet potato into bite-sized pieces.
Toss sweet potato cubes with half of the olive oil and a pinch of salt on a baking sheet.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet.
Drizzle the remaining olive oil over the asparagus and roast everything for another 10 minutes.
Pat the salmon dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side.
Flip the salmon and cook for an additional 3 to 4 minutes until the center is just opaque.
Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.