YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Enjoy a vibrant plate of perfectly seared salmon paired with tender roasted asparagus and velvety sweet potato mash. This dish brings a delightful combination of savory, fresh, and subtly sweet flavors along with a pleasing textural contrast, making it both a hearty and elegant dinner option.
INGREDIENTS
6.4 oz Salmon Fillet (182g)
60g Asparagus
130g Sweet Potato
1 tsp Olive Oil
1 tsp Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) for the asparagus and have a skillet ready for searing the salmon.
Trim the woody ends off the asparagus and toss with half a teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet.
Place the asparagus in the preheated oven and roast for about 10-12 minutes until tender but still crisp.
While the asparagus roasts, peel the sweet potato and cut into chunks. Boil in lightly salted water until soft, about 10-15 minutes.
Drain the sweet potato and mash it with the remaining olive oil, a teaspoon of lemon juice, salt, and pepper to taste. Keep warm.
Season the salmon fillet with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil.
Sear the salmon skin-side down for about 4 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.
Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of sweet potato mash.
Finish with an extra drizzle of lemon juice over the salmon if desired, and serve immediately.