YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
100 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
PREPARATION
Preheat oven to 400°F.
Peel and cube the sweet potato, then boil in a pot of water until fork-tender, about 12-15 minutes.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.
Spread asparagus on a baking sheet and roast for 10 minutes until slightly tender.
Pat the salmon fillet 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 salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and crisp.
Drain the sweet potatoes and mash them thoroughly, adding a touch of the cooking water for a creamy consistency.
Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side and a fresh squeeze of lemon.