YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a smooth sweet potato mash with oven-roasted asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
100 grams Sweet Potato, peeled and cubed
100 grams Asparagus, trimmed
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat the oven to 400°F and line a small baking sheet with parchment paper.
Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until tender.
Toss the asparagus with half of the olive oil and a pinch of salt, then roast for 10 minutes until tender-crisp.
Drain the sweet potatoes and mash them thoroughly until smooth and creamy, seasoning with a touch of sea salt.
Season the salmon fillet with salt and black pepper on both sides.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is just opaque in the center.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.