YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over creamy mashed sweet potatoes with oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
150g Sweet Potato
1 cup Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1/4 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 10-12 minutes until fork-tender.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until slightly tender and charred.
While vegetables cook, pat the salmon dry with a paper towel and season with garlic powder, salt, and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes.
Drain the sweet potatoes and mash them until smooth, using a splash of the cooking water if needed to reach a creamy consistency.
Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.