YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Creamy Garlic Mashed Potatoes and Steamed Asparagus
Pan-seared salmon fillet served over garlic-infused mashed potatoes and tender asparagus, finished with a squeeze of lemon to complement the perfectly crisp skin.
INGREDIENTS
5.5 ounces Salmon Fillet
180 grams Yukon Gold Potato
100 grams Asparagus Spears
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Ghee
2 tablespoons Plain Nonfat Greek Yogurt
2 cloves Garlic
PREPARATION
Peel and chop the potatoes into uniform chunks, then boil in a pot of salted water until fork-tender, roughly 15 minutes.
While the potatoes cook, set up a steamer basket over boiling water and steam the asparagus for 5-7 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it to achieve a golden, crisp skin, then flip and cook for another 2-3 minutes.
Drain the cooked potatoes and return them to the warm pot, adding the ghee, Greek yogurt, and minced garlic.
Mash the potato mixture until smooth and creamy, seasoning with a pinch of salt if desired.
Serve the crispy salmon over a bed of garlic mash with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice.