YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
120g Sweet Potato
100g Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
Peel and cube the sweet potato, then boil in a pot of water for approximately 10 minutes until soft.
Drain the sweet potato and mash until smooth, adding a splash of water if needed for consistency.
Season the salmon fillet with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes per side until the skin is crisp and the center is just opaque.
Plate the salmon over the sweet potato mash alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.