YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
150 grams Sweet Potato
100 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Peel the sweet potato and cut into one-inch cubes.
Place sweet potato cubes in a pot of boiling water and cook until fork-tender, about 10-12 minutes.
Trim the woody ends off the asparagus and place them in a steamer basket over simmering water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.
Drain the sweet potatoes and mash them thoroughly until smooth, adding a tablespoon of the cooking water if needed for a creamier consistency.
Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side with a fresh squeeze of lemon juice.