YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes
Pan-seared salmon served with garlic-infused mashed potatoes and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1 medium Yellow Potato
1 cup Asparagus
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 clove Garlic
PREPARATION
Peel and chop the yellow potato into small chunks and boil in salted water until tender, about 15 minutes.
While the potatoes cook, trim the woody ends of the asparagus and steam them over boiling water until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
Flip the salmon and cook for another 3 to 4 minutes until the center is just opaque and the exterior is golden.
Drain the cooked potatoes and mash them thoroughly with the minced garlic and Greek yogurt until creamy.
Plate the salmon alongside the garlic mashed potatoes and steamed asparagus, finishing with a fresh squeeze of lemon juice if desired.