YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and tender roasted asparagus spears, finished with a squeeze of zesty lemon.
INGREDIENTS
6 oz Wild-Caught Salmon Fillet
150g Sweet Potato
150g Asparagus
1.5 tsp 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 10-12 minutes until fork-tender.
Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 12 minutes.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3 minutes.
Drain the sweet potatoes and mash them thoroughly until smooth and creamy.
Plate the sweet potato mash, top with the roasted asparagus, and place the seared salmon on top with a fresh lemon wedge.