YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Mashed Sweet Potato
Pan-seared wild salmon fillet served with creamy mashed sweet potatoes and tender-crisp steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
150 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
0.5 Lemon
0.5 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Peel and cube the sweet potato, then boil in water for 10-12 minutes until tender.
Steam the asparagus spears for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry and season both sides with sea salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crisp.
Drain the sweet potatoes and mash them until smooth, adding a splash of water if needed for consistency.
Plate the salmon alongside the mashed sweet potato and asparagus, finishing with a fresh squeeze of lemon juice.