YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes with tender roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
1/2 medium Sweet Potato
1 cup Asparagus
2 tsp 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 off the asparagus and toss with one teaspoon of olive oil and a pinch of salt.
Spread the asparagus on a baking sheet and roast for 10-12 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3 minutes.
Drain the sweet potatoes and mash thoroughly, adding a tablespoon of the cooking water if needed for a smooth consistency.
Serve the seared salmon atop the sweet potato mash with the roasted asparagus on the side.