YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with a side of tender-crisp steamed asparagus and a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato
100 grams Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water until tender, approximately 12 to 15 minutes.
Drain the sweet potatoes and mash them until smooth using a fork or masher, seasoning with a pinch of sea salt.
While the potatoes are boiling, trim the woody ends off the asparagus and steam them for 4 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Plate the salmon over the sweet potato mash with the steamed asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.