YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Mashed Sweet Potato
Pan-seared wild salmon paired with velvety mashed sweet potatoes and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
150g Sweet Potato, cubed
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
2 tbsp Nonfat Plain Greek Yogurt
PREPARATION
Peel and cube the sweet potato, then boil in a pot of salted water until completely tender, about 12-15 minutes.
While the potato cooks, trim the woody ends off the asparagus and steam in a basket over simmering water until vibrant 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 and sear the salmon skin-side up for 4 minutes.
Carefully flip the salmon and cook for another 3-4 minutes until the exterior is beautifully golden and the fish flakes easily.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
Plate the mashed sweet potato alongside the steamed asparagus and seared salmon, serving with a fresh lemon wedge if desired.