YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with tender roasted asparagus, featuring a perfectly crisp skin.
INGREDIENTS
5.5 ounces Salmon Fillet
150 grams Sweet Potato
1 cup Asparagus
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.
Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast in the oven for 10 minutes.
Pat the salmon fillet completely dry with a paper towel and season the skin with a pinch of sea salt.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and press gently with a spatula for 4-5 minutes until the skin is golden and crisp.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them until smooth, adding a tablespoon of hot water if needed for creaminess.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.