YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over a bed of creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
80g Sweet Potato
100g Asparagus
1 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 10-12 minutes until fork-tender.
Trim the woody ends off the asparagus, place on the baking sheet, drizzle with half of the olive oil, and roast for 10 minutes.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side.
Flip the salmon 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 hot water if needed to reach a creamy consistency.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.