YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with a side of roasted asparagus, finished with a squeeze of lemon and a perfectly crisp sear.
INGREDIENTS
6.7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, cubed
150g Asparagus spears
1 tsp Avocado Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the avocado oil, minced garlic, salt, and pepper on the prepared baking sheet.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
Place cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.
Drain the sweet potatoes and mash them thoroughly, adding a pinch of sea salt and a splash of the cooking water for a creamy consistency.
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.
Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the exterior is golden and crisp.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.