YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes
Pan-seared salmon served with creamy garlic mashed potatoes and tender-crisp asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Salmon Fillet
120 grams Yukon Gold Potatoes
100 grams Asparagus
3 tablespoons Nonfat Greek Yogurt
0.5 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Peel and cube the potatoes, then boil in a pot of salted water until fork-tender.
Drain the potatoes and mash them with the Greek yogurt, minced garlic, and a pinch of sea salt until creamy.
Steam the asparagus spears over simmering water for 4-5 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 black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes per side until the exterior is golden and the center is just opaque.
Serve the seared salmon alongside the garlic mash and steamed asparagus with an optional fresh lemon wedge.