YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served alongside a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 oz Salmon Fillet
150g Sweet Potato
100g Asparagus
1 tsp Avocado Oil
1 tbsp Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.
Drain the sweet potatoes and mash them until smooth, seasoning with a pinch of sea salt.
While the potatoes boil, place the asparagus in a steamer basket over simmering water and steam for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the sweet potato mash and asparagus, then drizzle the entire dish with fresh lemon juice.