YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
120g Sweet Potato
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
Salt and black pepper to taste
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato, then boil in a pot of water until tender, approximately 10-12 minutes.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.
Spread asparagus on a baking sheet and roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place salmon skin-side down (if applicable) and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until opaque.
Drain the sweet potatoes and mash until smooth, adding a tablespoon of hot water if needed for creaminess.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.