YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and tender steamed asparagus, finished with a bright and zesty lemon-herb drizzle.
INGREDIENTS
9 ounces Wild Atlantic Salmon
150 grams Sweet Potato
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Peel the sweet potato and cut into small cubes then boil in water for 10 to 12 minutes until soft.
While potatoes boil place the asparagus in a steamer basket over simmering water for 5 to 7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
Drain the sweet potatoes and mash them thoroughly with half of the lemon juice until smooth.
Plate the salmon over the sweet potato mash alongside the steamed asparagus and drizzle the remaining lemon juice over the fish and vegetables.