YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Carrots and Garlic Mashed Potatoes
Pan-seared wild salmon served with creamy garlic-infused mashed potatoes and oven-roasted carrots, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
130 grams White Potato
120 grams Carrots
1 teaspoon Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Peel and cube the white potatoes then boil them in a pot of salted water until fork-tender about 15 minutes.
Slice the carrots into rounds and toss them with half of the olive oil before spreading them on the baking sheet to roast for 20 minutes.
Drain the cooked potatoes and mash them thoroughly with minced garlic and a tablespoon of the potato boiling water for a creamy consistency.
Season the salmon fillet with salt and pepper then heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.
Serve the salmon immediately alongside the garlic mash and roasted carrots with an optional squeeze of fresh lemon.