YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over smooth sweet potato mash with roasted asparagus, finished with a squeeze of lemon and perfectly crispy skin.
INGREDIENTS
7 ounces Salmon Fillet
0.75 cup Sweet Potato, mashed
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Snap the woody ends off the asparagus and place them on the baking sheet, misting lightly with a tiny drop of the olive oil.
Roast the asparagus for 10-12 minutes until tender but still vibrant green.
Peel and cube the sweet potato, then steam or boil until soft, about 10-15 minutes.
Drain the sweet potato and mash thoroughly until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just opaque.
Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.