YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over creamy mashed sweet potatoes with oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
150g Sweet Potato, peeled and cubed
100g Fresh Asparagus, woody ends trimmed
1.1 tsp Extra Virgin Olive Oil
Pinch of Sea Salt and Black Pepper
Optional: Fresh Lemon Wedge
PREPARATION
Bring a pot of water to a boil and cook the cubed sweet potatoes until fork-tender, approximately 12 to 15 minutes.
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Arrange the asparagus on the baking sheet, mist lightly with a tiny bit of oil or water, season with salt and pepper, and roast for 10 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to create a golden crust.
Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them thoroughly using a hand masher or fork until smooth and creamy.
Plate the sweet potato mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon squeeze.