YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Enjoy a vibrant dinner featuring a perfectly seared 6-ounce salmon fillet paired with a creamy sweet potato mash and crisp roasted asparagus. This dish is delicately seasoned with garlic, salt, and a splash of lemon, offering a balanced plate that satisfies both your taste buds and your macro goals.
INGREDIENTS
6 oz Salmon Fillet
1 medium Sweet Potato
1 cup Asparagus
0.5 tsp Extra-Virgin Olive Oil
1 tsp Lemon Juice
0.5 tsp Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Prepare the Sweet Potato: Pierce the sweet potato several times with a fork. Place it in the oven and roast for 35-40 minutes until soft. Once cooled, scoop out the flesh and mash it with a fork. Season with a pinch of salt, pepper, and a few drops of lemon juice.
Prepare the Asparagus: Trim the woody ends off the asparagus. Toss with a small drizzle of olive oil, salt, and pepper. Spread on the baking sheet and roast in the oven for 10-12 minutes until tender and slightly crisp.
For the Salmon: Pat the salmon dry and season both sides with salt, pepper, and garlic powder. Heat a non-stick skillet over medium-high heat. Add a tiny amount of olive oil (if needed) to the pan. Once hot, sear the salmon skin-side down for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon flakes easily with a fork.
Plate the dish by spreading a scoop of sweet potato mash on one side, placing the seared salmon fillet next to it, and arranging the roasted asparagus alongside. Drizzle a little lemon juice over the salmon for brightness.
Serve immediately and enjoy your balanced meal!