YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a bed of creamy mashed sweet potatoes with tender roasted asparagus and a squeeze of bright lemon juice.
INGREDIENTS
7.5 oz Wild Atlantic Salmon
100g Sweet Potato
6 spears Asparagus
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 place in a small pot of boiling water until fork-tender, about 10-12 minutes.
Place the asparagus spears on a baking sheet, drizzle with half of the olive oil and a pinch of salt, then roast for 10 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes, then flip and cook for another 3-4 minutes until the center is opaque.
Drain the sweet potatoes and mash them thoroughly until they reach a smooth, creamy consistency.
Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a squeeze of fresh lemon juice.