YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served with creamy mashed sweet potatoes and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
8 ounces Wild-Caught Atlantic Salmon
150 grams Sweet Potato, cubed
100 grams Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.
While potatoes boil, place the asparagus in a steamer basket over simmering water for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the 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 the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice for brightness.
Plate the salmon alongside the sweet potato mash and asparagus, drizzling the remaining lemon juice over the fish and greens.