YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Sweet Potato Mash
Pan-seared salmon served over a velvety sweet potato mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5 oz Wild Atlantic Salmon fillet
120g Sweet Potato, peeled and cubed
100g Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
Fresh lemon wedge and sea salt to taste
PREPARATION
Place the cubed sweet potato in a pot of boiling water and cook for 12-15 minutes until fork-tender.
Drain the potatoes and mash them until smooth, adding a splash of hot water if needed for consistency.
Steam the asparagus spears over boiling water for 4-5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.
Arrange the sweet potato mash and asparagus on a plate, top with the salmon, and finish with a squeeze of fresh lemon.