YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Enjoy a delectable dinner featuring a perfectly seared salmon fillet served alongside vibrant roasted asparagus and a creamy sweet potato mash, finished with a dollop of tangy nonfat Greek yogurt. This dish balances rich flavors with refreshing textures, making it a wholesome and satisfying meal that meets your macro nutrition needs.
INGREDIENTS
5 ounces Salmon Fillet
1 cup Asparagus Spears
100 grams Sweet Potato
½ cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash the asparagus and trim the woody ends. Toss them in a teaspoon of olive oil, and season lightly with salt and pepper.
Place the asparagus on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly crispy.
Meanwhile, peel and dice the sweet potato and steam or boil until soft, approximately 15-20 minutes.
Once the sweet potatoes are tender, mash them with a fork until smooth. Season with a pinch of salt and pepper to taste.
Heat a non-stick skillet over medium-high heat. Pat the salmon dry with a paper towel. Season both sides with salt and pepper.
Sear the salmon in the skillet, skin-side down first if applicable, for about 4-5 minutes on each side or until the fish is cooked to your liking.
Plate the seared salmon fillet, add a serving of sweet potato mash alongside, and finish with the roasted asparagus.
Top the salmon or serve on the side with a dollop of nonfat Greek yogurt to add creaminess and an extra boost of protein.