YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon fillet paired with oven-roasted asparagus and creamy sweet potato mash, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 oz Wild Atlantic Salmon
150g Fresh Asparagus
150g Sweet Potato
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until soft.
Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the baking sheet.
Roast the asparagus for 12 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes skin-side down.
Flip the salmon and cook for another 3-4 minutes until the center is just opaque and the skin is golden and crisp.
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 and serve with the roasted asparagus and a fresh lemon wedge.