YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Savor the delicate flavor of a perfectly seared salmon fillet served alongside vibrant roasted asparagus and creamy sweet potato mash, accented with a refreshing dollop of Greek yogurt. This dish combines tender, flaky fish with a medley of seasonal vegetables to deliver a balanced, satisfying meal that’s both nutritious and delicious.
INGREDIENTS
5.5 ounces Salmon Fillet
1 cup Asparagus
120 grams Sweet Potato
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking tray with parchment paper for the asparagus and sweet potato mash warming.
Peel and dice the sweet potato into 1-inch cubes. Toss them lightly with a half teaspoon of olive oil, salt, and pepper. Spread the cubes evenly on half of the baking tray.
Snap off the woody ends from the asparagus and toss them with a drizzle of olive oil, salt and pepper. Arrange them on the other half of the tray.
Place the tray in the oven and roast the vegetables for about 20-25 minutes until the sweet potatoes are tender and the asparagus is slightly crisp.
While the vegetables roast, pat the salmon dry and season both sides with salt and pepper.
Heat a nonstick skillet over medium-high heat. Sear the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip carefully and cook for another 3-4 minutes, or until the salmon reaches your desired doneness.
Once the sweet potato cubes are cool enough, place them in a bowl and mash lightly using a fork. Stir in the nonfat Greek yogurt for extra creaminess, seasoning with salt and pepper if needed for a smooth mash.
Plate the seared salmon fillet, arrange the roasted asparagus on the side, and top with a serving of sweet potato mash. Drizzle any remaining olive oil from the pan over the dish as a finishing touch and serve immediately.