YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over creamy mashed sweet potatoes with tender roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Sockeye Salmon Fillet
120g Sweet Potato, peeled and cubed
100g Asparagus spears, woody ends trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
1/4 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.
Toss the asparagus with half of the olive oil, salt, and pepper, then spread on the baking sheet and roast for 8-10 minutes.
Pat the salmon fillet 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 the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a creamy consistency.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.
Drizzle the entire dish with fresh lemon juice before serving.