YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash
Pan-seared wild salmon served over a creamy sweet potato mash with a side of oven-roasted Brussels sprouts, finished with a squeeze of lemon and a touch of toasted garlic.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
120g Sweet Potato
150g Brussels Sprouts
1 tsp Extra Virgin Olive Oil
0.75 tsp Ghee
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim and halve the Brussels sprouts, then toss them with the olive oil, salt, and pepper on the prepared baking sheet.
Roast the sprouts for 20-25 minutes until the outer leaves are crisp and slightly charred.
While the sprouts roast, peel and cube the sweet potato, then boil in a small pot of water until fork-tender, about 12 minutes.
Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of sea salt until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until just opaque in the center.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted Brussels sprouts.