YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served with garlic-roasted asparagus and creamy mashed sweet potatoes, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
1 cup Asparagus spears
1 cup cubed Sweet Potato
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.
Trim the woody ends off the asparagus and toss with half of the olive oil and minced garlic on the baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender but still crisp.
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.
Drain the sweet potatoes and mash them thoroughly with a splash of hot water or a touch of salt until smooth.
Plate the salmon alongside the sweet potato mash and roasted asparagus, garnishing with a fresh lemon wedge.