YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Savor this beautifully seared salmon paired with crisp roasted asparagus and velvety sweet potato mash. The dish features a perfectly pan-seared 6-ounce salmon fillet with a light seasoning, complemented by tender asparagus roasted with a hint of olive oil and a simple, creamy sweet potato mash. A balanced plate that delights your senses with every bite.
INGREDIENTS
6 oz Salmon Fillet (170g)
6 Asparagus Spears (90g)
1/2 medium Sweet Potato (57g)
1 tsp Olive Oil (5g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat the salmon dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Sear the salmon fillet skin-side down first for about 3-4 minutes until a crispy crust forms, then flip and sear the other side for an additional 3-4 minutes until just cooked through.
While the salmon is searing, trim the ends of the asparagus and toss them with a pinch of salt, pepper, and a light drizzle of olive oil if desired.
Place the asparagus on a baking sheet and roast in the preheated oven for about 10 minutes until tender yet still crisp.
Meanwhile, peel and cut the sweet potato into chunks. Boil or steam the pieces until they are soft, about 10-15 minutes.
Drain the sweet potato and mash it lightly with a fork. Season with a pinch of salt and pepper to enhance the natural sweetness.
Plate the seared salmon alongside the roasted asparagus and a serving of sweet potato mash, and serve immediately.