YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes
Pan-seared salmon with a crispy skin, served alongside garlic mashed potatoes and tender steamed asparagus for a clean and comforting meal.
INGREDIENTS
6.5 oz Salmon Fillet
120g Yukon Gold Potatoes, chopped
100g Asparagus spears, trimmed
2 tbsp Non-fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Place the chopped potatoes in a pot of salted water, bring to a boil, and cook until tender, about 12-15 minutes.
While potatoes boil, set up a steamer basket over another pot of simmering water and steam the asparagus for 4-6 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Drain the potatoes and return them to the pot, then add the minced garlic and Greek yogurt.
Mash the potatoes until smooth and fluffy, adding a splash of water if needed for consistency.
Plate the garlic mash and asparagus alongside the seared salmon and serve immediately.