YOUR SOLIN GENERATED RECIPE
Baked Salmon with Roasted Sweet Potatoes and Asparagus
Sheet-pan salmon roasted with cubed sweet potatoes and tender asparagus, finished with a squeeze of lemon and fresh dill for a bright, citrusy zing.
INGREDIENTS
7 ounces Salmon Fillet
100 grams Sweet Potato, cubed
150 grams Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1/2 teaspoon Dried Dill
1/4 teaspoon Garlic Powder
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and dice the sweet potato into half-inch cubes to ensure they cook through at the same rate as the fish.
Toss the sweet potato cubes with half of the olive oil and a pinch of salt directly on the baking sheet.
Roast the potatoes for 15 minutes until they begin to soften and develop slightly golden edges.
Trim the woody ends off the asparagus spears while the potatoes are roasting.
Remove the tray from the oven and move the potatoes to one side to make room for the rest of the ingredients.
Place the salmon fillet and the asparagus on the empty side of the sheet.
Drizzle the remaining olive oil over the salmon and asparagus, then season everything with garlic powder, dried dill, and black pepper.
Return the tray to the oven and bake for another 12 to 15 minutes until the salmon is opaque and flakes easily with a fork.
Squeeze the fresh lemon juice over the entire tray before serving for a vibrant, clean finish.