YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes with a side of tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Mashed Sweet Potato
1 cup Asparagus Spears
0.5 teaspoon Avocado Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet, lightly misting with a tiny amount of oil and a pinch of sea salt.
Roast the asparagus for 10-12 minutes until tender but still vibrant green.
While asparagus roasts, peel and cube the sweet potato, then steam or boil until fork-tender.
Drain the sweet potato and mash thoroughly until creamy, adding a splash of hot water if needed for texture.
Season the salmon fillet with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with the avocado oil.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and crisp.
Plate the sweet potato mash, top with the pan-seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.