YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared sockeye salmon served with mashed sweet potatoes and garlic-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
150 grams Sweet Potato
100 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato then steam or boil until fork-tender, about 12-15 minutes.
Trim the woody ends off the asparagus and toss with half of the olive oil and minced garlic on the prepared baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender but still slightly crisp.
While vegetables cook, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper then sear for 3-4 minutes per side until the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them thoroughly, adding a splash of water or a bit of the lemon juice for a smooth consistency.
Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing the entire dish with the remaining fresh lemon juice.