YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
100g Sweet Potato
100g Fresh Asparagus
0.8 tsp Avocado Oil
1 tsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the avocado oil and a pinch of sea salt.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
While asparagus roasts, peel and dice the sweet potato into small cubes.
Boil the sweet potato in a small pot of water for 10 minutes or until fork-tender, then drain and mash until smooth.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for an additional 3 minutes until the internal temperature reaches 145°F.
Plate the sweet potato mash, top with the seared salmon, and serve with the roasted asparagus and a fresh squeeze of lemon juice.