YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served alongside a velvety sweet potato mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 oz Salmon Fillet
120g Sweet Potato
1 cup Asparagus spears
1 tsp Ghee
1 tbsp Lemon juice
PREPARATION
Peel and cube the sweet potato, then steam or boil until soft, approximately 12-15 minutes.
Mash the cooked sweet potato until smooth, seasoning with a pinch of sea salt if desired.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the ghee in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust.
Flip the salmon carefully and cook for an additional 2-3 minutes until cooked to your preferred doneness.
Plate the salmon over the sweet potato mash with the asparagus on the side.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.