YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon paired with garlic-roasted asparagus and creamy mashed sweet potatoes, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5 ounces Wild Atlantic Salmon
130 grams Sweet Potato, cubed
120 grams Asparagus spears
1.5 teaspoons Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.
Trim the woody ends of the asparagus and toss with half of the avocado oil and a pinch of sea salt.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season with salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes.
Drain the sweet potatoes and mash them thoroughly, adding a small splash of the cooking water or lemon juice to reach a creamy consistency.
Plate the salmon alongside the sweet potato mash and roasted asparagus, then finish with a fresh squeeze of lemon juice.