YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon and roasted asparagus served over a smooth sweet potato mash, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
100g Sweet Potato
100g Asparagus
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and chop the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until fork-tender.
Trim the woody ends of the asparagus and toss them on the baking sheet with one teaspoon of olive oil and a pinch of salt.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a smoother consistency.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4 minutes, then flip and cook for another 3-4 minutes until opaque.
Plate the sweet potato mash and asparagus alongside the salmon, finishing with a fresh squeeze of lemon juice.