YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Filet
100 grams Sweet Potato
100 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Peel the sweet potato and cut into cubes, then boil in water until tender, about 10-12 minutes.
While the potatoes boil, place the asparagus in a steamer basket over simmering water for 5 minutes until tender-crisp.
Pat the salmon filet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the edges are golden and the center is cooked through.
Drain the sweet potatoes and mash them thoroughly using a fork until smooth and creamy.
Plate the sweet potato mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.