YOUR SOLIN GENERATED RECIPE
Rosemary Salmon with Roasted Sweet Potatoes
Oven-roasted salmon fillet infused with fragrant rosemary and garlic, served with caramelized sweet potato cubes and crisp-tender asparagus for a vibrant, nutrient-dense meal.
INGREDIENTS
6.5 oz salmon fillet
0.75 cup sweet potato
1 cup asparagus
0 tbsp extra virgin olive oil
1 tsp fresh rosemary
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lemon
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with half of the olive oil and a pinch of salt and pepper.
Roast the sweet potatoes for 15 minutes until they start to become tender and golden on the edges.
Remove the pan from the oven and move the potatoes to one side to make room for the salmon and the trimmed asparagus spears.
Drizzle the remaining olive oil over the salmon and asparagus, then top the salmon with minced garlic, chopped rosemary, and the remaining salt and pepper.
Place the pan back into the oven and roast for an additional 10 to 12 minutes until the salmon is cooked through and flakes easily with a fork.
Finish the dish by squeezing fresh lemon juice over the salmon and vegetables before serving.