YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with roasted asparagus over sweet potatoes whipped into a velvety mash.
INGREDIENTS
7 oz Wild Salmon Fillet
120g Sweet Potato
1 cup Fresh Asparagus
1.5 tsp Extra Virgin Olive Oil
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.
Trim the woody ends off the asparagus and toss with half the olive oil and a pinch of sea salt.
Spread asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.
Season the salmon fillet with sea salt and black pepper on both sides.
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for 3 more minutes.
Drain the sweet potatoes and mash them thoroughly using a fork or masher until velvety smooth.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.