YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup fresh Asparagus
80 grams Sweet Potato
0.5 teaspoon 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 steam or boil until fork-tender and mash until smooth.
Trim the woody ends of the asparagus and toss with half of the olive oil and a pinch of salt.
Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then sear skin-side down for 4 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque.
Spread the sweet potato mash on a plate, top with the roasted asparagus, and place the salmon fillet on top.