YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared sockeye salmon paired with creamy mashed sweet potatoes and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7.2 ounces Sockeye Salmon Fillet
150 grams Sweet Potato (roughly 1 medium)
100 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prick the sweet potato with a fork and microwave for 5-7 minutes or bake at 400°F until tender.
Once the sweet potato is soft, remove the skin and mash the flesh in a bowl until smooth, seasoning with a pinch of salt if desired.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms.
Flip the salmon and cook for another 3 minutes or until cooked to your preferred level of doneness.
Plate the salmon alongside the mashed sweet potato and steamed asparagus.
Drizzle the fresh lemon juice over the salmon and asparagus before serving.