YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon served alongside creamy mashed sweet potatoes and tender asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.5 ounces Salmon Fillet
120 grams Sweet Potato
100 grams Asparagus
0.5 teaspoon Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water until fork-tender.
Drain the water and mash the sweet potato until smooth, adding a pinch of sea salt for flavor.
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 salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for four minutes, then flip and cook for three more minutes until the skin is golden and crisp.
Serve the salmon over the sweet potato mash with the asparagus on the side and a fresh squeeze of lemon.