YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Mashed Sweet Potato
Pan-seared salmon fillet served with creamy mashed sweet potato and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
130g Sweet Potato
100g Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Peel and cube the sweet potato, then boil in water until tender, about 10-12 minutes.
While potato boils, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is golden and crispy.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Drain the sweet potatoes and mash them thoroughly using a fork or masher until smooth and creamy.
Plate the salmon alongside the mashed sweet potato and steamed asparagus, finishing the dish with a generous squeeze of fresh lemon juice.