YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon paired with velvety mashed sweet potatoes and tender roasted asparagus spears, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
120 grams Sweet Potato
100 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
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 and cook for 10-12 minutes until fork-tender.
Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and black pepper.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.
Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon for 4-5 minutes on the first side to get a golden crust, then flip and cook for another 3-4 minutes until cooked through.
Drain the sweet potatoes and mash them thoroughly with a splash of hot water or a teaspoon of the lemon juice until smooth and velvety.
Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish with the remaining lemon juice.