YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over creamy mashed sweet potatoes with a side of tender roasted asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
150 grams Sweet Potato
100 grams Fresh Asparagus
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Peel and chop the sweet potato into small cubes, then boil in water for 10-12 minutes until soft.
Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
Drain the sweet potatoes and mash them until smooth, seasoning with a pinch of sea salt.
Pat the salmon dry and season with salt, pepper, and garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon for 3-4 minutes on each side until the exterior is crisp and the center is just opaque.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus.