YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared sockeye salmon paired with fluffy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Sockeye Salmon Fillet
150g Sweet Potato, peeled and cubed
100g Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
Salt, black pepper, and lemon wedges to taste
PREPARATION
Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the trimmed asparagus with half of the olive oil, salt, and pepper, then roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with 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 3-4 minutes until a golden crust forms.
Flip the salmon and cook for another 3 minutes or until your desired level of doneness is reached.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or a pinch of salt if needed for consistency.
Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing with a fresh squeeze of lemon juice.