YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over smooth mashed sweet potatoes with a side of oven-roasted asparagus and a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
100 grams Sweet Potato
100 grams Fresh Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a pot of water until tender, about 10-12 minutes.
Trim the woody ends from the asparagus and toss with half of the olive oil, salt, and pepper.
Spread the asparagus on the baking sheet and roast for 12 minutes until tender and slightly crisp.
Season the salmon fillet with garlic powder, salt, and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is flaky.
Drain the sweet potatoes and mash them until smooth, adding a splash of lemon juice for brightness.
Plate the seared salmon over the sweet potato mash with the roasted asparagus on the side.