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 tender roasted asparagus, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
120 grams Sweet Potato
100 grams Asparagus
1.5 teaspoons Extra Virgin Olive Oil
Pinch of Sea Salt
Pinch of Black Pepper
0.5 teaspoon Garlic Powder
1 wedge Fresh Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 10-12 minutes until completely tender.
Trim the woody ends off the asparagus and toss the spears with 0.5 teaspoon of olive oil, salt, and pepper.
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
While vegetables cook, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and pepper.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 3-4 minutes until cooked through.
Drain the sweet potatoes and mash them thoroughly with a fork, adding a splash of hot water if needed for a smoother consistency.
Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish with a fresh squeeze of lemon juice.