YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with creamy mashed sweet potatoes and oven-roasted asparagus spears, finished with a squeeze of zesty lemon.
INGREDIENTS
6.7 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato, peeled and cubed
100 grams Asparagus, woody ends trimmed
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Place the cubed sweet potatoes in a pot of water, bring to a boil, and cook for 12-15 minutes until fork-tender.
Toss the asparagus spears with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.
Roast the asparagus in the oven for 10-12 minutes until they are tender-crisp and slightly browned.
While the vegetables cook, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.
Drain the sweet potatoes and mash them thoroughly, stirring in half of the lemon juice for a bright flavor profile.
Plate the salmon alongside the sweet potato mash and roasted asparagus, drizzling the remaining lemon juice over the fish before serving.