YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with a creamy sweet potato mash and roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
150 grams Sweet Potato
120 grams Asparagus
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
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 until fork-tender.
Toss the asparagus spears with half of the avocado oil and a pinch of salt, then roast for 12 minutes until tender.
Drain the sweet potatoes and mash them until smooth, seasoning with a pinch of sea salt.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 3 to 4 minutes per side.
Plate the salmon over the sweet potato mash with the asparagus on the side and a fresh squeeze of lemon juice.