YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Savor the vibrant flavors of a perfectly seared wild salmon fillet, complemented by tender roasted sweet potatoes and crisp asparagus. Finished with a light drizzle of olive oil and a dollop of cooling Greek yogurt, this dish balances rich, savory flavors with a hint of tang from fresh lemon, creating a gourmet experience that's both wholesome and satisfying.
INGREDIENTS
10 oz wild-caught Salmon Fillet
1 medium Sweet Potato
1 cup Asparagus
1 tbsp Olive Oil
2 tbsp Plain Nonfat Greek Yogurt
1 tbsp Lemon Juice
Salt and Pepper to taste
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F.
Wash the sweet potato and pierce it a few times with a fork. Place it on a baking sheet and roast for 40-45 minutes, or until tender.
While the sweet potato roasts, trim the asparagus and toss with half of the olive oil, a pinch of salt, and pepper; spread them out on another baking sheet.
Place the asparagus in the oven during the last 15 minutes of the sweet potato’s roasting time.
Season the salmon fillet with salt, pepper, and garlic powder.
Heat the remaining olive oil in a large skillet over medium-high heat. Sear the salmon fillet, skin side down first if applicable, for about 4-5 minutes per side until the exterior is crispy and the fish is just cooked through.
In a small bowl, mix the Greek yogurt with lemon juice to create a light, tangy sauce.
Plate the seared salmon with slices of roasted sweet potato and a serving of asparagus. Drizzle the lemon-yogurt sauce over the salmon or serve on the side.
Enjoy your nutrient-packed, flavorful dinner!