YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes
Pan-seared salmon fillet served with creamy garlic mashed potatoes and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
150g Yukon Gold Potato
2 tbsp Non-fat Greek Yogurt
1 cup Asparagus
1 tsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Peel and dice the potato, then place in a pot of boiling water and cook until tender, about 12-15 minutes.
While the potatoes cook, trim the woody ends off the asparagus and steam over boiling water for 5-7 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until cooked through.
Drain the cooked potatoes and return them to the pot with the Greek yogurt and minced garlic.
Mash the potatoes until smooth and creamy, seasoning with a pinch of sea salt if desired.
Plate the garlic mashed potatoes alongside the steamed asparagus and seared salmon, finishing with a fresh squeeze of lemon juice.