YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served over a creamy sweet potato mash with a side of tender steamed asparagus and a squeeze of bright lemon.
INGREDIENTS
5.3 oz Salmon Fillet
1 cup Sweet Potato, cubed
1 cup Asparagus spears
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Peel and chop the sweet potato into small cubes then boil in salted water until fork-tender.
Steam the asparagus spears for about 4-5 minutes until they are vibrant green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the center is just opaque.
Drain the sweet potatoes and mash them thoroughly, adding a pinch of salt and a splash of the cooking water for a smooth texture.
Plate the mash first, top with the seared salmon, and serve the asparagus alongside with a fresh squeeze of lemon juice.