YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes with oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
150g Sweet Potato
100g Asparagus spears
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in water for 12-15 minutes until tender.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends of the asparagus, place on the baking sheet, and roast for 10-12 minutes until tender-crisp.
Pat the salmon dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until your desired level of doneness is reached.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a creamy consistency.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.