YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato
100g Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.
Trim the woody ends of the asparagus and toss with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender-crisp.
While the vegetables cook, season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until flaky.
Drain the sweet potatoes and mash them until smooth, stirring in a small splash of the lemon juice.
Plate the salmon over the sweet potato mash and serve with the roasted asparagus on the side, finishing with the remaining lemon juice.