YOUR SOLIN GENERATED RECIPE
Baked Salmon with Steamed Asparagus and Sweet Potato Mash
Oven-baked salmon fillet paired with a velvety sweet potato mash and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
8 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Fresh Asparagus spears
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a pot of water until fork-tender.
Place the salmon fillet on the baking sheet, brush with olive oil, and season lightly with salt and pepper.
Bake the salmon for 12 to 15 minutes until it is cooked through and flakes easily.
Steam the asparagus spears over boiling water for about 5 minutes until they are bright green and tender-crisp.
Drain the sweet potatoes and mash them until smooth and velvety.
Serve the salmon alongside the mash and asparagus with a fresh squeeze of lemon juice over the top.