YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5 ounces Wild Sockeye Salmon
100 grams Sweet Potato
1 cup Asparagus
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato, then boil in a small pot of water for 10-12 minutes until fork-tender.
Toss the asparagus spears with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the asparagus in the oven for 12 minutes until tender and slightly charred.
Drain the sweet potatoes and mash them until smooth, adding a tablespoon of hot water if needed to reach your desired consistency.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.
Plate the sweet potato mash and roasted asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.