YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with a side of roasted asparagus and a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon
100 grams Sweet Potato
150 grams Asparagus
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil and a pinch of sea salt and black pepper.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
Steam or boil the sweet potato chunks until soft, then mash until smooth using a splash of 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.
Sear the salmon fillet for about 4 minutes per side until the exterior is golden and the flesh is flaky.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.