YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
170 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato, then place in a pot of boiling water for 10 to 12 minutes until tender.
Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.
Toss the asparagus with half of the olive oil and minced garlic, then roast in the oven for 12 minutes.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3 to 4 minutes until opaque.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed to reach a creamy consistency.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.