YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared wild salmon served with a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon fillet
150g Sweet Potato, peeled and cubed
100g Fresh Asparagus, woody ends trimmed
1 tsp Extra Virgin Olive Oil
1 tsp Ghee
Pinch of sea salt and black pepper
1/2 Fresh Lemon
PREPARATION
Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until tender.
While the potatoes cook, season the salmon fillet with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Steam the asparagus spears over boiling water for 3-5 minutes until vibrant green and tender-crisp.
Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of salt until smooth.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.