YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon paired with a smooth sweet potato mash and steamed asparagus, topped with a squeeze of zesty lemon.
INGREDIENTS
6.7 oz Wild Coho Salmon Fillet
100g Sweet Potato
100g Asparagus
1 tsp Extra Virgin Olive Oil
PREPARATION
Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, about 10-12 minutes.
While the potato cooks, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides 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 skillet skin-side down and sear for 4 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Drain the sweet potatoes and mash them thoroughly, adding a tablespoon of the cooking water if needed to reach a smooth consistency.
Plate the sweet potato mash alongside the steamed asparagus and the seared salmon fillet.
Finish with a fresh squeeze of lemon juice over the salmon and vegetables before serving.