YOUR SOLIN GENERATED RECIPE
Seared Herb-Crusted Salmon with Steamed Green Beans and Sweet Potato Mash
Savor a beautifully seared herb-crusted wild salmon paired with creamy sweet potato mash and lightly steamed green beans, elevated by a tangy nonfat Greek yogurt lemon sauce. This Halal-friendly dish offers a delightful balance of fresh herbs and subtly sweet, savory flavors, making it both a nutritious and crave-worthy dinner option.
INGREDIENTS
6 oz Wild Salmon Fillet
1/2 cup Sweet Potato Mash
1 cup Steamed Green Beans
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
2 tbsp Fresh Herbs (Parsley & Dill)
1 Garlic Clove
1 tbsp Lemon Juice
Salt & Black Pepper to taste
PREPARATION
Pat the salmon dry and season lightly with salt and black pepper.
Combine chopped fresh herbs with minced garlic and lemon juice in a small bowl. Set aside half of this mixture for the crust and reserve the rest for the yogurt sauce.
Lightly brush the salmon with olive oil and press the herb mixture onto its top side to form a crust.
Heat a non-stick skillet over medium-high heat. Sear the salmon, skin side down first if applicable, for about 3 minutes per side until a golden crust forms and the salmon is cooked to your desired doneness.
Meanwhile, steam the green beans until tender yet crisp, about 4-5 minutes.
Warm the pre-made sweet potato mash if needed. If preparing fresh mash, steam or boil sweet potato until soft and mash with a bit of salt and a touch of olive oil.
Mix the reserved herb-garlic-lemon mixture into the nonfat Greek yogurt to create a tangy finishing sauce.
Plate the seared salmon alongside a serving of sweet potato mash and steamed green beans. Drizzle the yogurt herb sauce over the salmon or serve on the side.