YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with creamy mashed sweet potatoes and oven-roasted asparagus spears, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
100g Sweet Potato
100g Asparagus spears
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of sea salt, black pepper, and garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
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, toss with half of the olive oil and a pinch of salt, then roast in the oven for 10-12 minutes.
Pat the salmon fillet dry with a paper towel and season with salt, pepper, and garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are crisp.
Drain the sweet potatoes and mash them thoroughly, adding a splash of water or lemon juice if needed for a creamy consistency.
Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing the dish with a fresh squeeze of lemon juice.