YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and slightly charred asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7.5 oz Wild Salmon Fillet
130g Sweet Potato
100g Asparagus Spears
1 tsp Avocado Oil
1/4 tsp Sea Salt
1/4 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F.
Peel and chop the sweet potato into small cubes and boil in a pot of water until fork-tender.
Toss the asparagus spears with half of the avocado oil, salt, and pepper on a parchment-lined baking sheet.
Roast the asparagus for 10 to 12 minutes until tender and slightly charred.
Drain the sweet potatoes and mash them thoroughly, adding a pinch of salt and pepper for flavor.
Season the salmon fillet with the remaining salt and pepper on both sides.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the fish is cooked through.
Plate the sweet potato mash, top with the seared salmon, and serve with the roasted asparagus on the side.