YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy sweet potato mash and roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
130 grams Sweet Potato
150 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet, seasoning lightly with sea salt and black pepper.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
Peel and cube the sweet potato, then steam or boil in water until fork-tender.
Drain the sweet potato and mash until completely smooth, adding a splash of hot water if needed for a creamy consistency.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 minutes.
Plate the sweet potato mash, top with the roasted asparagus and salmon, and finish with a fresh squeeze of lemon juice.