YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes with oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.5 oz Salmon Fillet
150g Sweet Potato
1 cup Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on a baking sheet.
Roast the asparagus in the oven for 10-12 minutes until slightly charred and 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 the salmon skin-side down in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a smoother consistency.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.