YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon and roasted asparagus served over a sweet potato mash, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 oz Sockeye Salmon Fillet
150g Sweet Potato
100g Asparagus spears
1 tsp Avocado Oil
1 tsp Ghee
1/4 tsp Garlic Powder
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the sweet potato and cut into one-inch cubes, then boil in a pot of water for 10-12 minutes until fork-tender.
Toss the asparagus spears with half of the avocado oil, salt, and pepper on the prepared baking sheet.
Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them thoroughly with the ghee until smooth and fluffy.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.