YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon
150g Sweet Potato
100g Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water until fork-tender.
Trim the woody ends off the asparagus and toss with half of the avocado oil and a pinch of sea salt.
Spread the asparagus on the baking sheet and roast for 10 to 12 minutes until tender.
Pat the salmon dry with a paper towel and season with salt and pepper.
Heat the remaining avocado oil in a skillet over medium-high heat and sear the salmon for 4 minutes per side until a golden crust forms.
Drain the sweet potatoes and mash them until smooth, using a tablespoon of the cooking water if needed for texture.
Plate the salmon over the sweet potato mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.