YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Savor the flavors of perfectly seared salmon paired with lightly roasted asparagus and a smooth, creamy sweet potato mash, accented by a dollop of nonfat Greek yogurt for an extra protein boost. This dish balances delicate seafood with vibrant, earthy vegetables for a nutritious and satisfying dinner.
INGREDIENTS
6 ounces Salmon Fillet
1 cup Asparagus
1/2 medium Sweet Potato
2 tablespoons Nonfat Greek Yogurt
PREPARATION
Preheat the oven to 425°F.
Peel and dice the sweet potato. Boil until tender, then mash until smooth. Mix in a pinch of salt and pepper to taste.
Trim the asparagus ends and toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly crispy.
While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.
Place the salmon skin-side down (if applicable) in the skillet. Sear for 3-4 minutes, then flip and cook for another 3-4 minutes until the salmon is just cooked through but still moist.
Plate the seared salmon alongside a serving of sweet potato mash and roasted asparagus.
Top the sweet potato mash with a dollop of nonfat Greek yogurt for extra creaminess and protein, and serve immediately.