YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with oven-roasted asparagus and a creamy sweet potato mash, finished with a squeeze of bright lemon and a hint of smoky paprika.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
150g Sweet Potato
100g Fresh Asparagus
2 tsp Avocado Oil
2 tbsp Non-fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F.
Pierce the sweet potato with a fork and bake for 45 minutes or until the center is completely soft.
Trim the woody ends off the asparagus and toss with one teaspoon of avocado oil and a pinch of sea salt.
Place asparagus on a baking sheet and roast for 12 minutes until tender-crisp.
Season the salmon fillet with sea salt, cracked black pepper, and a light dusting of smoky paprika.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Scoop the flesh out of the baked sweet potato and mash it in a bowl with the Greek yogurt until smooth and creamy.
Plate the salmon over the sweet potato mash and serve with the roasted asparagus on the side.