YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over a velvety sweet potato mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.3 oz Sockeye Salmon filet
150g Sweet potato
150g Asparagus spears
1 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, sea salt, and black pepper.
Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.
Peel and cube the sweet potato, then boil in water for 10 to 12 minutes until soft.
Drain the sweet potatoes and mash them until smooth, adding a pinch of salt and a splash of hot water if needed for creaminess.
Pat the salmon filet completely 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 the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden crust.
Flip the filet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.