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, zesty lemon.
INGREDIENTS
7.2 ounces Salmon Fillet
0.5 cup mashed Sweet Potato
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
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 pot of water until fork-tender, approximately 10-12 minutes.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet completely 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 skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them in a bowl until smooth, adding a pinch of salt if desired.
Plate the salmon alongside the sweet potato mash and roasted asparagus, drizzling the fresh lemon juice over the fish before serving.