YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Enjoy a vibrant dish featuring perfectly pan-seared salmon coupled with tender roasted asparagus and a creamy, subtly sweet potato mash. This meal is thoughtfully balanced to fit your nutritional needs while delighting your palate with natural flavors and a hint of herb infusion.
INGREDIENTS
4 ounces Salmon Fillet
5 asparagus spears
1/2 medium Sweet Potato
1/4 cup Low-Fat Milk
1 teaspoon Butter
Salt and Pepper, to taste
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F for roasting the asparagus.
Prepare the sweet potato mash by peeling (if desired) and cubing the half medium sweet potato. Steam or boil the cubes until they are tender, about 10-12 minutes.
While the sweet potato is cooking, toss the asparagus with olive oil, salt, and pepper. Arrange them on a baking sheet and roast in the oven for 12-15 minutes, until tender and slightly charred.
Once the sweet potato is soft, drain and return it to the pot. Add low-fat milk and butter, then mash until smooth. Adjust seasoning with a pinch of salt and pepper.
Season the salmon fillet with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat. Add a light drizzle of olive oil. Once the oil is shimmering, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a crust forms.
Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked through but still moist in the center.
Plate the salmon alongside the roasted asparagus and a serving of sweet potato mash. Serve immediately and enjoy!