YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon and roasted asparagus served over a bowl of sweet potato mash made extra velvety with a touch of sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
120 grams Sweet Potato
100 grams Asparagus
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus, toss with half of the olive oil and a pinch of salt, and roast for 10-12 minutes.
Drain the sweet potatoes and mash them thoroughly until smooth and velvety, adding a splash of hot water if needed for consistency.
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.
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.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.