YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus
Pan-seared sockeye salmon served with tender roasted sweet potatoes and garlic-rubbed asparagus, finished with a squeeze of bright lemon and a buttery, flaky texture.
INGREDIENTS
6.7 ounces Sockeye Salmon Filet
1 cup cubed Sweet Potato
10 spears Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1/2 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then remove the tray and add the asparagus spears.
Drizzle the asparagus with the remaining olive oil and garlic powder, tossing gently to coat before returning the tray to the oven for another 10-12 minutes.
While the vegetables finish roasting, pat the salmon filet dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the center is just opaque and the fish flakes easily with a fork.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.