YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared sockeye salmon served over a velvety sweet potato mash with tender roasted asparagus and a squeeze of zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
150 grams Sweet Potato
100 grams Asparagus Spears
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a pot of water until fork-tender, about 10 minutes.
Toss the asparagus with half of the olive oil and a pinch of salt on the prepared baking sheet.
Roast the asparagus for 10 to 12 minutes until the tips are slightly crisp.
Pat the salmon fillet 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.
Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3 to 4 minutes until golden and cooked through.
Drain the sweet potatoes and mash them thoroughly with minced garlic and a splash of hot water for a smooth, velvety consistency.
Plate the salmon over the sweet potato mash alongside the roasted asparagus and serve immediately with a fresh lemon wedge.