YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over sweet potato mash and roasted asparagus, finished with a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
150g Sweet Potato
150g Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the sweet potato and cut into one-inch cubes, then boil in a pot of water for 12-15 minutes until fork-tender.
Arrange the asparagus on the baking sheet, drizzle with half of the olive oil, and roast for 10-12 minutes until just tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the skin is golden and crispy.
Drain the cooked sweet potatoes and mash them until smooth, adding a tablespoon of the cooking water if needed for a velvety texture.
Plate the sweet potato mash, top with the seared salmon, and serve with the roasted asparagus and a fresh squeeze of lemon juice.