YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Mashed Sweet Potato
Pan-seared salmon fillet served with creamy mashed sweet potatoes and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
150g Sweet Potato
100g Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt, Black Pepper, and Garlic Powder
PREPARATION
Peel and cube the sweet potato, then place in a pot of boiling water and cook for 12-15 minutes until fork-tender.
Drain the sweet potatoes and mash thoroughly, seasoning with a pinch of sea salt and black pepper.
While potatoes cook, pat the salmon fillet completely dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
While the salmon finishes, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Plate the seared salmon alongside the mashed sweet potato and steamed asparagus.
Drizzle the entire plate with fresh lemon juice before serving.