YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon and roasted asparagus served alongside mashed sweet potatoes, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato
100 grams Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water and cook for 10-12 minutes until fork-tender.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper on the prepared baking sheet.
Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.
While the vegetables cook, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black 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 to develop a golden crust, then flip and cook for another 2-3 minutes until opaque.
Drain the sweet potatoes and mash them thoroughly with a fork or masher until smooth and velvety.
Plate the sweet potato mash, lean the roasted asparagus alongside, and top with the seared salmon fillet.
Garnish with a fresh squeeze of lemon juice and optional lemon zest for a bright finish.