YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with oven-roasted asparagus and a creamy sweet potato mash, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
1 cup Asparagus
150g Sweet Potato
1 tsp Avocado Oil
1/2 Lemon
PREPARATION
Peel and cube the sweet potato then boil in a pot of salted water until fork-tender.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends of the asparagus, toss with a tiny drizzle of oil and salt, and roast for 10-12 minutes.
Pat the salmon fillet completely dry with paper towels and season the flesh side with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.
Drain the cooked sweet potatoes and mash them thoroughly until creamy, seasoning with a pinch of salt.
Plate the sweet potato mash and roasted asparagus alongside the salmon fillet.
Garnish the entire dish with a generous squeeze of fresh lemon juice before serving.