YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served with a velvety sweet potato mash and tender steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
175 grams Salmon Fillet
130 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water for about 12 minutes until fork-tender.
Place a steamer basket over a pot of simmering water and steam the asparagus for 5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.
Carefully flip the salmon and cook for another 3 minutes until the center is just opaque and the edges are crisp.
Drain the sweet potatoes and mash them until smooth, adding a small splash of cooking water for a velvety texture.
Plate the salmon alongside the mash and asparagus, finishing the dish with a fresh squeeze of lemon juice.