YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with a creamy sweet potato mash and tender roasted asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6 oz Salmon Fillet
110g Sweet Potato
150g Asparagus
0.5 tsp Avocado Oil
1 tbsp Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato, then boil in a small pot of water for 10-12 minutes until fork-tender.
Trim the woody ends from the asparagus and place them on a baking sheet, seasoning with a pinch of sea salt.
Roast the asparagus in the oven for 12-15 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with the avocado oil.
Place the salmon in the pan and sear for 4-5 minutes on the first side, then flip and cook for another 3-4 minutes until the center is just opaque.
Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water or lemon juice to reach a smooth consistency.
Plate the salmon over the sweet potato mash and serve with the roasted asparagus and an extra squeeze of lemon.