YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon fillets served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon
150g Sweet Potato
100g Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the avocado oil and a pinch of sea salt.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until the tips are slightly crisp.
Drain the sweet potatoes and mash them in a bowl until smooth, adding a splash of hot water if needed for consistency.
Pat the salmon dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden.
Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish with a fresh squeeze of lemon juice.