YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a bed of creamy sweet potato mash with roasted asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 oz Salmon Fillet
150g Sweet Potato
100g Asparagus
1 tsp Avocado Oil
Salt and Pepper to taste
1/2 Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Snap the woody ends off the asparagus and toss the spears with half the avocado oil, salt, and pepper on the baking sheet.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, peel and cube the sweet potato, then steam or boil until fork-tender.
Drain the sweet potato and mash thoroughly until smooth and creamy.
Pat the salmon fillet dry and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon.