YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served over a creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
130g Sweet Potato, peeled and cubed
100g Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.
Toss the asparagus with half of the olive oil, salt, and pepper, then spread on a baking sheet and roast for 10-12 minutes.
Pat the salmon dry with a paper towel and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until cooked through to your preference.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed for consistency.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.
Finish the entire dish with a fresh squeeze of lemon juice.