YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Mashed Sweet Potato
Pan-seared wild salmon served over a velvety sweet potato mash with tender steamed asparagus and a bright squeeze of lemon.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
100 grams Sweet Potato
100 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Peel and cube the sweet potato, then steam or boil until tender.
Steam the asparagus spears until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel 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.
Place the salmon in the pan and sear for 4-5 minutes until the exterior is golden, then flip and cook for another 2-3 minutes.
Drain the sweet potatoes and mash them until smooth and creamy.
Plate the salmon and asparagus alongside the mashed sweet potato and finish with a fresh squeeze of lemon juice.