YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Enjoy a beautifully balanced dinner featuring a perfectly seared 6-ounce salmon fillet paired with tender roasted asparagus and a silky sweet potato mash. This dish is designed to satisfy your taste buds with subtle smoky and savory flavors while meeting your protein and calorie needs.
INGREDIENTS
6 oz Salmon Fillet
1 cup Asparagus
1/2 medium Sweet Potato
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C).
Toss the asparagus with half of the olive oil, salt, and black pepper, and spread it out on a baking sheet. Roast in the oven for approximately 12-15 minutes until tender and slightly caramelized.
Meanwhile, peel and cube the sweet potato. Boil the cubes in lightly salted water until tender, about 10-12 minutes. Drain, mash with the remaining olive oil, and season with a pinch of salt and pepper.
Pat the salmon dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. When hot, add the salmon skin-side down (if applicable) and cook for about 4 minutes until the skin is crispy. Flip the fillet and cook for another 3-4 minutes until the salmon is just cooked through.
Plate the seared salmon alongside a serving of roasted asparagus and a scoop of sweet potato mash, and serve immediately.