YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Enjoy a beautifully balanced dinner featuring a perfectly seared 9-ounce salmon fillet, complemented by tender roasted sweet potato and vibrant asparagus, all served with a refreshing, protein-packed Greek yogurt sauce. This dish not only satisfies your palate with its rich flavors and textures but also aligns with your nutritional goals, making it an ideal, healthful option for dinner.
INGREDIENTS
9 oz Salmon Fillet
1 medium Sweet Potato
1 cup Asparagus
1/2 cup Nonfat Greek Yogurt
Cooking Spray
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Peel (if desired) and cube the sweet potato. Toss the cubes with a pinch of salt and pepper, and spread them evenly on the baking sheet.
Trim the woody ends off the asparagus and place them on the baking sheet with the sweet potato. Lightly spray the asparagus with cooking spray.
Roast the sweet potato and asparagus in the oven for about 20-25 minutes until tender and slightly caramelized.
While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Lightly coat the pan with cooking spray.
Season the salmon fillet with salt and pepper. Once the skillet is hot, place the salmon skin-side down (if present) and sear for about 4-5 minutes until a golden crust forms.
Carefully flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
In a small bowl, stir together the nonfat Greek yogurt with a squeeze of fresh lemon juice, a pinch of salt, and pepper to create a light, tangy sauce.
Plate the seared salmon alongside the roasted sweet potato and asparagus, then drizzle with the Greek yogurt sauce. Serve immediately.