YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.3 oz Wild Atlantic Salmon
150g Sweet Potato, peeled and cubed
150g Asparagus spears, trimmed
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the trimmed asparagus on the baking sheet, mist with a tiny amount of water or a drop of oil, and season with sea salt and black pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a creamy consistency.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.
Finish the entire dish with a fresh squeeze of lemon juice.