YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash
Pan-seared sockeye salmon served with creamy mashed sweet potato and roasted brussels sprouts that are golden and crispy.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
1 cup Brussels Sprouts, halved
120 grams Sweet Potato, peeled and cubed
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the halved brussels sprouts with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until the edges are charred.
Place the cubed sweet potato in a pot of boiling water and cook for 10-12 minutes until fork-tender.
Drain the sweet potatoes and mash them until smooth, adding a splash of water or unsweetened almond milk if needed for creaminess.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the pan skin-side down, searing for 4 minutes until the skin is crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
Plate the salmon alongside the sweet potato mash and roasted sprouts, finishing with a fresh squeeze of lemon juice.