YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon paired with oven-roasted asparagus and creamy mashed sweet potatoes, finished with a squeeze of bright lemon and a hint of smoky paprika.
INGREDIENTS
7 ounces Salmon Fillet
150 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
0.25 teaspoon Smoked Paprika
PREPARATION
Peel and cube the sweet potato then boil in salted water until tender for about 12 minutes.
Preheat your oven to 400°F and toss the asparagus with half of the olive oil and a pinch of salt on a baking sheet.
Roast the asparagus for 10 minutes until the tips are slightly charred and tender.
Season the salmon fillet evenly with garlic powder, smoked paprika, salt, and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until golden.
Drain the sweet potatoes and mash them until smooth, adding a tablespoon of the potato cooking water if needed for creaminess.
Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side and a fresh squeeze of lemon juice.