YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over mashed sweet potatoes and roasted asparagus, finished with a squeeze of lemon for a bright, citrusy zing.
INGREDIENTS
6 oz Salmon Fillet
180g Sweet Potato
100g Asparagus
1.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.25 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water and cook for 12-15 minutes until very soft.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on the prepared baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender-crisp and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them thoroughly, adding a splash of lemon juice or hot water to reach a creamy consistency.
Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side, finishing with a final squeeze of fresh lemon.