YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with oven-roasted asparagus and a velvety sweet potato mash, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
120g Sweet Potato
150g Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potato into small cubes, then steam or boil them until fork-tender, about 10-12 minutes.
Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the olive oil and a pinch of salt and pepper.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
While the vegetables cook, pat the salmon fillet dry and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Mash the cooked sweet potato with a splash of hot water or a tiny bit of the cooking liquid until smooth and velvety.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.