YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over a velvety sweet potato mash with a side of garlic-roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon
100 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
1 clove Garlic
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 small pot of water until fork-tender, about 10-12 minutes.
Drain the sweet potato and mash until smooth, seasoning with a pinch of sea salt.
Trim the woody ends of the asparagus and toss with half of the olive oil and minced garlic on the baking sheet.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While vegetables roast, pat the salmon fillet dry with a paper towel and season 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 4-5 minutes on the first side, then flip and cook for an additional 2-3 minutes until the center is just opaque.
Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side.