YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with a creamy sweet potato mash and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
120g Sweet Potato, cubed
100g Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a small pot of water until tender, about 10-12 minutes.
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the trimmed asparagus with half of the olive oil and a pinch of sea salt, then roast for 10 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with 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 up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3 minutes or until it reaches your desired level of doneness.
Drain the sweet potatoes and mash them thoroughly using a fork or masher until smooth and creamy.
Plate the sweet potato mash and roasted asparagus alongside the salmon, finishing the fish with a fresh squeeze of lemon juice.