YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Mashed Sweet Potato
Pan-seared wild salmon served over creamy mashed sweet potato with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
150 grams Sweet Potato
100 grams Asparagus Spears
1 teaspoon Avocado Oil
0.5 teaspoon Ghee
1 tablespoon Lemon Juice
PREPARATION
Peel and dice the sweet potato into small cubes then boil in a pot of water until fork-tender.
Steam the asparagus spears for about five 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 avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for four minutes until the skin is golden and crispy.
Flip the fillet and cook for another three to four minutes until the fish flakes easily with a fork.
Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of salt until smooth.
Plate the salmon alongside the mashed sweet potato and asparagus then finish with a fresh squeeze of lemon juice.