YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Enjoy a beautifully balanced dinner featuring perfectly seared salmon paired with tender roasted asparagus and a creamy sweet potato mash accented with a hint of Greek yogurt and olive oil. This dish delivers a delightful blend of textures and flavors – the crispy skin of the salmon contrasts with the smooth, subtly sweet mash and the slight charred flavor of the asparagus.
INGREDIENTS
6 ounces Salmon Fillet
1 medium Sweet Potato
1 cup Asparagus
4 tablespoons Plain Nonfat Greek Yogurt
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 425°F.
Peel (if desired) and cube the sweet potato. Boil or steam the cubes until tender, about 12-15 minutes.
Meanwhile, trim the asparagus ends and toss them with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes until slightly charred and tender.
Pat the salmon dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil. Sear the salmon skin-side down for about 4-5 minutes until crispy, then flip and cook for another 3-4 minutes until just cooked through.
Drain the sweet potato and mash it with the Greek yogurt, a drizzle of olive oil, salt, and pepper until smooth and creamy.
Plate the salmon alongside a generous serving of sweet potato mash and roasted asparagus. Serve immediately.