YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with oven-roasted asparagus and creamy mashed sweet potato, finished with a squeeze of zesty lemon.
INGREDIENTS
4.5 oz Wild Salmon Fillet
100g Sweet Potato
100g Asparagus spears
1 tsp Extra Virgin Olive Oil
Pinch of Sea Salt and Black Pepper
Fresh Lemon Wedge
PREPARATION
Preheat your oven to 400°F.
Pierce the sweet potato several times with a fork and bake for 45 minutes or until the center is soft.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt.
Place asparagus on a baking sheet and roast for 10-12 minutes until tender but still vibrant.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with sea salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp and golden.
Scoop the cooked sweet potato out of its skin and mash the flesh in a small bowl with a pinch of salt until smooth.
Plate the salmon over the sweet potato mash and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.