YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared sockeye salmon served over a velvety sweet potato mash with roasted asparagus, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
150g Sweet Potato
150g Asparagus Spears
1 tsp Extra Virgin Olive Oil
1/2 Lemon
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.
Trim the woody ends of the asparagus and toss them with half of the olive oil, salt, and pepper on a baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
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.
Sear the salmon for 4 minutes on the first side to develop a golden crust, then flip and cook for another 3-4 minutes until cooked through.
Drain the sweet potatoes and mash them until smooth and velvety, adding a splash of hot water if needed for consistency.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon squeeze.