YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with mashed sweet potatoes and roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5.6 ounces Salmon Fillet
1 medium Sweet Potato
1 cup Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat oven to 400°F.
Peel and cube the sweet potato, then boil in a pot of water until tender, about 10-12 minutes.
Toss the asparagus with half the olive oil, salt, and pepper on a parchment-lined baking sheet and roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season with garlic powder, salt, and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the exterior is golden brown.
Drain the sweet potatoes and mash them thoroughly, adding a splash of water or lemon juice if needed for a smooth consistency.
Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.