YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Charred Brussels Sprouts
Enjoy this perfectly balanced dinner featuring a beautifully seared salmon fillet paired with tender roasted sweet potatoes and crisp, charred Brussels sprouts. A zesty Greek yogurt sauce elevates the dish with a tangy finish, while a drizzle of olive oil rounds out the flavors for a satisfying, nutrient-dense meal.
INGREDIENTS
5 oz Salmon Fillet
1/2 medium Sweet Potato
1 cup Brussels Sprouts
2/3 cup Nonfat Greek Yogurt
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the vegetables and prepare a baking sheet.
Peel and cube the sweet potato into bite-sized pieces. Trim and halve the Brussels sprouts.
Toss the sweet potato and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
Meanwhile, pat the salmon dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the salmon fillet skin-side down for about 4 minutes until crisp, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.
In a small bowl, stir the Greek yogurt with a pinch of salt and pepper to create a light, creamy sauce.
Plate the seared salmon alongside the roasted sweet potatoes and Brussels sprouts, and drizzle the yogurt sauce over the salmon or serve on the side.
Serve immediately and enjoy your balanced, nutrient-packed dinner.