YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes
Pan-seared salmon served over creamy garlic mashed potatoes and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
8 oz Sockeye Salmon Fillet
200g Yukon Gold Potatoes
1/4 cup Non-fat Greek Yogurt
100g Asparagus
1 tsp Avocado Oil
2 cloves Garlic
1 tbsp Lemon Juice
PREPARATION
Peel and chop the Yukon Gold potatoes into small cubes and boil in a pot of salted water until soft and tender.
Trim the woody ends off the asparagus spears and steam them over boiling water for 4-5 minutes until vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon and cook for an additional 3 minutes until the fish is opaque and the exterior is crisp.
Drain the cooked potatoes and mash them thoroughly with minced garlic and non-fat Greek yogurt until smooth.
Plate the garlic mashed potatoes and steamed asparagus alongside the salmon and finish with a fresh squeeze of lemon juice.