YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over a velvety sweet potato mash with a side of snap-tender roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
120g Sweet Potato, peeled and cubed
150g Fresh Asparagus, woody ends trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.
Toss the asparagus with half of the olive oil and a pinch of salt, then spread on the baking sheet and roast for 10 minutes.
Pat the salmon fillet completely dry with a paper towel and season the flesh side 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 down and press gently with a spatula for 30 seconds to ensure a crispy skin.
Sear for 4-5 minutes on the skin side, then flip and cook for an additional 2 minutes until just opaque.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or cooking liquid if needed for a velvety texture.
Plate the sweet potato mash, top with the pan-seared salmon, and serve the roasted asparagus on the side.
Finish the entire dish with a fresh squeeze of lemon juice.