YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served over fluffy sweet potato mash and roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
150g Sweet Potato
150g Asparagus Spears
1.5 tsp Extra Virgin Olive Oil
0.5 fresh Lemon
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F.
Peel and dice the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until tender.
Trim the woody ends off the asparagus and place them on a baking sheet.
Drizzle the asparagus with half of the olive oil and a pinch of salt and pepper, then roast for 12 minutes until slightly charred.
Drain the cooked sweet potatoes and mash them with a fork until they are smooth and fluffy.
Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for an additional 3 minutes until the fillet is golden and cooked through.
Plate the sweet potato mash and roasted asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.