YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over a creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of bright lemon for a zesty pop.
INGREDIENTS
4.5 oz Wild Atlantic Salmon
120g Sweet Potato, cubed
100g Fresh Asparagus
0.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a small pot of water for 10-12 minutes until fork-tender.
Place the asparagus on the baking sheet, mist lightly with a tiny bit of oil or salt, and roast for 10 minutes until tender-crisp.
Drain the sweet potatoes and mash them thoroughly, adding a pinch of sea salt and a splash of hot water if needed for a creamy consistency.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.
Flip the salmon carefully and cook for another 3-4 minutes until the center is opaque and the surface is golden.
Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.