YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over a creamy sweet potato mash with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
150g Sweet Potato, peeled and cubed
100g Fresh Asparagus spears
1 tsp Ghee
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Place the cubed sweet potatoes in a steamer basket over boiling water and steam for 12-15 minutes until very tender.
While the potatoes steam, trim the woody ends off the asparagus and add them to the steamer basket during the last 5 minutes of cooking.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the ghee in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Remove the steamed sweet potatoes and mash them in a small bowl until smooth, seasoning with a pinch of salt.
Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side.
Drizzle the entire dish with fresh lemon juice before serving.