YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with vibrant roasted asparagus and a creamy sweet potato mash enriched with a dollop of non-fat Greek yogurt. The dish delivers a harmonious blend of flavors—rich, buttery salmon contrasted by the earthy sweetness of the potato and the crisp, fresh asparagus, making it both satisfying and nutritionally sound.
INGREDIENTS
6 oz Salmon Fillet
1/2 medium Sweet Potato
1/4 cup Non-Fat Greek Yogurt
1 cup Asparagus
1 tsp Olive Oil
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 425°F for roasting the asparagus and sweet potato mash.
Start by peeling and chopping the sweet potato into small cubes. Boil the cubes in lightly salted water until tender, about 10-12 minutes.
Meanwhile, toss the asparagus with a teaspoon of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 10 minutes until tender but still crisp.
Once the sweet potato cubes are tender, drain them and mash with a fork or potato masher. Stir in the non-fat Greek yogurt and season gently with salt and pepper to taste for a smooth, creamy texture.
Season your 6 oz salmon fillet with salt and black pepper. Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for about 4 minutes until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired doneness.
Plate the seared salmon with a generous serving of sweet potato mash on the side and finish with the roasted asparagus.
Serve immediately and enjoy a nutritious dinner balanced in protein and calories.