YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
120g Sweet Potato
150g Asparagus Spears
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and chop the sweet potato into small cubes then boil in water until fork-tender.
Trim the woody ends off the asparagus and toss with half the olive oil and a pinch of salt on the baking sheet.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
Drain the sweet potatoes and mash them until smooth using a splash of hot water or vegetable broth if needed.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper then sear for 4-5 minutes per side until the skin is crisp and the flesh is flaky.
Plate the sweet potato mash and asparagus alongside the salmon and finish with fresh lemon juice.