YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over a creamy sweet potato mash with roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato, peeled and cubed
150 grams Fresh Asparagus, woody ends trimmed
0.5 teaspoon Extra Virgin Olive Oil
0.5 medium Lemon
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Place the cubed sweet potatoes in a steamer basket over boiling water and cook for 12-15 minutes until fork-tender.
Arrange the asparagus on a baking sheet, drizzle with half of the olive oil, and season with a pinch of salt and pepper.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.
Transfer the cooked sweet potatoes to a bowl and mash until smooth, adding a tablespoon of hot water if needed for a creamier texture.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.