YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Sweet Potato Mash and Steamed Asparagus
Pan-seared salmon served over a velvety sweet potato mash with crisp-tender steamed asparagus and a hint of grass-fed ghee.
INGREDIENTS
5 oz Wild Atlantic Salmon Fillet
150g Sweet Potato
100g Fresh Asparagus
1 tbsp Grass-fed Ghee
1/4 cup Unsweetened Almond Milk
1 tsp Extra Virgin Olive Oil
PREPARATION
Peel and cube the sweet potato, then boil in salted water for 10-12 minutes until fork-tender.
While the potatoes boil, trim the woody ends off the asparagus and steam for 5 minutes until vibrant and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat half of the ghee in a cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 140 degrees Fahrenheit.
Drain the sweet potatoes and mash them with the remaining ghee and almond milk until smooth and velvety.
Plate the creamy mash, top with the seared salmon, and serve with the steamed asparagus drizzled with olive oil.