YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and garlic-scented asparagus, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
7.4 oz Salmon Fillet
120g Sweet Potato
100g Asparagus
1.5 tsp Olive Oil
1 clove Garlic
1 tsp Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in water for 10-12 minutes until soft.
Drain the sweet potato and mash until smooth, seasoning with a pinch of sea salt.
Pat the salmon fillet dry and season both sides with salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through, then remove from the pan.
Add the remaining half teaspoon of oil to the same pan along with the asparagus and minced garlic.
Sauté the asparagus for 3-5 minutes until tender-crisp and fragrant.
Serve the seared salmon over the sweet potato mash with the garlic asparagus on the side, finished with a fresh squeeze of lemon.