YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon paired with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
100g Sweet Potato
1 cup Asparagus
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato, then boil in a pot of water for about 12 minutes until fork-tender.
Trim the woody ends off the asparagus and toss with half of the olive oil on a parchment-lined baking sheet.
Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred.
Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for creaminess.
Pat the salmon fillet completely 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.
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust.
Flip the fillet carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side.