YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon served over a velvety sweet potato mash with tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
120g Sweet Potato
100g Asparagus
1 tsp Olive Oil
PREPARATION
Peel and cube the sweet potato, then boil in water until fork-tender.
Drain the sweet potato and mash until smooth, adding a pinch of sea salt if desired.
Steam the asparagus for 3 to 5 minutes until it is bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2 to 3 minutes until cooked through.
Plate the sweet potato mash and asparagus, then top with the seared salmon and a fresh squeeze of lemon.