YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon with a perfectly crispy skin, served over creamy mashed sweet potato and tender roasted asparagus with a bright squeeze of lemon.
INGREDIENTS
4.2 oz Salmon Fillet
80g Sweet Potato
100g Asparagus
1 tsp Olive Oil
1 tsp Lemon Juice
1/4 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until tender.
Trim the woody ends off the asparagus and toss them with half of the olive oil and a pinch of salt.
Roast the asparagus on the prepared baking sheet for 10-12 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder and salt.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until cooked through.
Drain the sweet potatoes and mash them thoroughly, adding the lemon juice for a touch of brightness.
Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side.