YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon served over a bed of creamy sweet potato mash with tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
120 grams Sweet Potato
150 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water until fork-tender.
Trim the woody ends off the asparagus spears 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 a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4 minutes on the first side until a golden crust forms.
Flip the salmon carefully and cook for an additional 3 minutes or until the internal temperature reaches your preference.
Drain the sweet potatoes and mash them thoroughly until they reach a creamy consistency.
Plate the salmon alongside the sweet potato mash and asparagus, then drizzle the fresh lemon juice over the fish for a bright finish.