YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with roasted asparagus and mashed sweet potatoes, finished with a squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Salmon Fillet
125g Sweet Potato
1 cup Asparagus spears
1 tsp Avocado Oil
0.5 tsp Ghee
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the asparagus spears with half of the avocado oil and a pinch of sea salt on a baking sheet.
Roast the asparagus for 12-15 minutes until the tips are slightly tender and vibrant.
Peel and cube the sweet potato, then steam or boil until soft.
Drain the sweet potato and mash thoroughly with the ghee until reaching a smooth consistency.
Pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust.
Flip the salmon and cook for an additional 3 minutes until cooked through to your preference.
Serve the salmon immediately alongside the roasted asparagus and sweet potato mash.