YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon and roasted asparagus served over a bed of mashed sweet potato, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
150g Sweet Potato
100g Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1/2 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into small pieces, then boil in a pot of water for 10-12 minutes until tender.
Toss the asparagus with half of the olive oil and a pinch of sea salt, then roast in the oven for 12-15 minutes.
Drain the cooked sweet potatoes and mash them until smooth, adding a tablespoon of hot water if needed for a creamier texture.
Season the salmon fillet with garlic powder, sea salt, and black pepper on both sides.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.
Plate the sweet potato mash, top with the seared salmon, and serve with the roasted asparagus and a fresh squeeze of lemon juice.