YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over a creamy sweet potato mash with tender roasted asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7.05 oz Wild Salmon Fillet
120g Sweet Potato
100g Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
0.5 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the sweet potato and cut into small cubes, then boil in a pot of water for about 12 minutes until fork-tender.
Snap the woody ends off the asparagus and toss the spears with half the avocado oil and a pinch of sea salt on the baking sheet.
Roast the asparagus for 10 minutes until they are tender and have a slight char.
Pat the salmon fillet dry and season with sea salt, cracked black pepper, and garlic powder.
Heat a skillet over medium-high heat with the remaining avocado oil and sear the salmon skin-side down for 5 minutes.
Flip the salmon carefully and cook for another 2 minutes until the center is just opaque.
Drain the sweet potatoes and mash them until smooth, using a splash of the cooking water to reach your desired consistency.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.