YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared sockeye salmon served with creamy mashed sweet potatoes and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
150g Sweet Potato
100g Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water until fork-tender, about 12-15 minutes.
While the potatoes boil, place asparagus in a steamer basket over simmering water and steam for 5-7 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice for brightness.
Plate the salmon over the sweet potato mash with the steamed asparagus on the side, finishing with the remaining lemon juice over the fish.