YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Potatoes
Pan-seared sockeye salmon paired with garlic-whipped potatoes and tender steamed asparagus, finished with a squeeze of lemon and perfectly crispy skin.
INGREDIENTS
10.5 ounces Sockeye Salmon Fillet
150 grams Yukon Gold Potatoes, chopped
100 grams Asparagus spears, trimmed
2 tablespoons Non-fat Plain Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Place the chopped potatoes in a pot of salted water and bring to a boil, cooking for 12-15 minutes until tender.
While potatoes boil, set up a steamer basket over another pot of simmering water and steam the asparagus for 4-6 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with paper towels and season with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.
Press the fillet down firmly for 30 seconds to ensure even contact, then sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium.
Drain the potatoes and return them to the pot, mashing them with the Greek yogurt and minced garlic until smooth and creamy.
Plate the garlic mashed potatoes alongside the steamed asparagus and top with the seared salmon fillet.