YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
150g Sweet Potato
100g Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tsp 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 boil in a pot of water for 12-15 minutes until fork-tender.
Toss the asparagus spears with half of the olive oil and a pinch of salt and pepper on the baking sheet.
Roast the asparagus for 10-12 minutes until the tips are slightly charred and tender.
Drain the sweet potatoes and mash them until smooth, adding a tablespoon of hot water if needed for consistency.
Season the salmon fillet with salt and pepper.
Heat the remaining olive 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 crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the center is just opaque.
Plate the sweet potato mash and asparagus, top with the seared salmon, and finish with a squeeze of fresh lemon juice.