YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a bed of creamy sweet potato mash and roasted asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon Fillet
100 grams Sweet Potato
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 10-12 minutes until fork-tender.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.
Spread the asparagus on the baking sheet and roast for 10 minutes until tender-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 3-4 minutes until opaque.
Drain the sweet potatoes and mash them in a bowl until smooth, adding a tablespoon of hot water if needed for texture.
Serve the seared salmon alongside the sweet potato mash and roasted asparagus with a fresh lemon wedge.