YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon fillet paired with garlic-roasted asparagus and creamy sweet potato mash, finished with a squeeze of zesty lemon.
INGREDIENTS
4.2 oz Salmon Fillet
100g Sweet Potato
1 cup Asparagus
0.5 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato, then boil in a small pot of water until fork-tender, about 12 minutes.
Trim the woody ends of the asparagus and toss with a tiny drop of the olive oil and a pinch of sea salt.
Spread asparagus on a baking sheet and roast for 10-12 minutes until tender-crisp.
Pat the salmon dry and season with salt and black pepper.
Heat the remaining olive oil in a high-quality non-stick skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque.
Drain the sweet potatoes and mash them thoroughly with a fork until smooth and creamy.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus.