YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with roasted asparagus and sweet potato mash, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
150 grams Sweet Potato
100 grams Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then steam or boil until completely tender.
Toss the asparagus spears with half of the avocado oil and roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the fillet and continue cooking for 3-4 minutes until the fish flakes easily with a fork.
Mash the cooked sweet potato until smooth, adding a tablespoon of hot water if needed for creaminess.
Plate the salmon over the sweet potato mash alongside the roasted asparagus and finish with a bright squeeze of lemon.