YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon fillet paired with garlic-roasted asparagus and creamy mashed sweet potatoes, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.2 ounces Wild-Caught Salmon Fillet
130 grams Sweet Potato
100 grams Asparagus
1 teaspoon Avocado Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Peel and dice the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until fork-tender.
Trim the woody ends off the asparagus and toss the spears with half of the avocado oil and minced garlic on a parchment-lined baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
Season the salmon fillet with a pinch of salt and black pepper.
Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear 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, stirring in a splash of hot water or lemon juice to reach your desired consistency.
Plate the salmon over the sweet potato mash and serve with the roasted asparagus spears.