YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon with crispy skin served over creamy mashed sweet potatoes and tender oven-roasted asparagus.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
150 grams Sweet Potato
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato, then boil in a pot of water until fork-tender, about 12 minutes.
Trim the woody ends of the asparagus and place on a baking sheet, tossing with half of the olive oil and a pinch of sea salt.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
Pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side down for 4-5 minutes until the skin is perfectly crispy, then flip and cook for 3 more minutes.
Drain the sweet potatoes and mash them until smooth, adding a squeeze of fresh lemon juice for brightness.
Plate the salmon over the sweet potato mash and serve with the roasted asparagus on the side.