YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
0.5 cup Mashed Sweet Potato
1 cup Asparagus spears
0.75 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a small pot of water until fork-tender, about 10-12 minutes.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp and slightly charred.
Drain the sweet potatoes and mash them until smooth, adding a splash of water or unsweetened almond milk if needed for creaminess.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the pan skin-side down.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque throughout.
Plate the salmon over the sweet potato mash alongside the roasted asparagus and serve immediately.