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 bright squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato, peeled and cubed
100g Asparagus spears, woody ends trimmed
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus with half of the olive oil, minced garlic, salt, and pepper, then roast for 8-10 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 and sear the salmon for 4-5 minutes skin-side down, then flip and cook for another 2-3 minutes.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed for a smoother consistency.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a final squeeze of fresh lemon juice.