YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with tender roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.7 oz Wild Atlantic Salmon Fillet
150g Sweet Potato
8 spears Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 10-12 minutes until fork-tender.
Trim the woody ends off the asparagus and toss with half of the avocado oil, salt, and pepper.
Arrange asparagus on the baking sheet and roast for 10-12 minutes until tender but still crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place salmon skin-side up in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until golden and cooked through.
Drain the sweet potatoes and mash thoroughly, adding a splash of hot water or lemon juice if needed for a creamy consistency.
Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.