YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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 bright, zesty lemon.
INGREDIENTS
4.6 oz Salmon Fillet
1/2 cup Mashed Sweet Potato
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the prepared baking sheet.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While asparagus roasts, steam or boil the peeled sweet potato chunks until soft, then mash them until smooth, adding a splash of water if needed for consistency.
Pat the salmon fillet dry with a paper towel and season 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 until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Plate the salmon alongside the sweet potato mash and roasted asparagus, garnishing with a fresh lemon wedge.