YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with oven-roasted asparagus and creamy mashed sweet potatoes, finished with a squeeze of bright lemon.
INGREDIENTS
4.5 oz Salmon Fillet
100g Asparagus spears
100g Sweet Potato
1 tsp Extra Virgin Olive Oil
1 tsp Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, about 12-15 minutes.
Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and black pepper.
Spread the asparagus on a baking sheet and roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.
Drain the sweet potatoes and mash them until smooth, stirring in the lemon juice for a bright finish.
Plate the salmon alongside the sweet potato mash and roasted asparagus.