YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon and oven-roasted asparagus served over a smooth sweet potato mash, finished with a perfectly crisp skin.
INGREDIENTS
5.8 oz Wild Atlantic Salmon Fillet
100 grams Sweet Potato
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.
Trim the woody ends of the asparagus and place them on a baking sheet.
Drizzle half of the olive oil over the asparagus, season with a pinch of sea salt and pepper, and roast for 12 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides 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 golden and crisp.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.
Drain the sweet potatoes and mash them until smooth, stirring in a splash of lemon juice for brightness.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus.