YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash
Pan-seared sockeye salmon served with mashed sweet potatoes and steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.7 oz Wild Sockeye Salmon Fillet
150g Sweet Potato
100g Fresh Asparagus
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.
Trim the woody ends off the asparagus and steam them over simmering water for 5-7 minutes until bright green and tender.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the hot pan, skin-side down, and sear for 4-5 minutes until the skin is golden and releases easily from the pan.
Flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque throughout.
Drain the sweet potatoes and mash them thoroughly until creamy, using a splash of the cooking water if needed for consistency.
Plate the sweet potato mash and asparagus alongside the salmon, finishing the entire dish with a fresh squeeze of lemon juice.