YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Enjoy a perfectly seared 6-ounce salmon fillet paired with tender roasted asparagus and a creamy sweet potato mash enriched with a dollop of nonfat Greek yogurt. This dish offers a delightful balance of savory, sweet, and earthy flavors, ideal for a nutritious, satisfying dinner.
INGREDIENTS
6 ounces Salmon Fillet
6 Asparagus Spears
100 grams Sweet Potato
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel and chop the sweet potato into cubes. In a small saucepan, boil until tender about 10 minutes.
Meanwhile, toss the asparagus spears in olive oil, salt, and pepper, and spread them on a baking tray.
Roast the asparagus in the oven for about 12-15 minutes until crisp-tender.
Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.
Sear the salmon on each side for about 3-4 minutes until a golden crust forms and the fish is cooked to your liking.
Drain the sweet potato and mash with nonfat Greek yogurt, adding salt and pepper to taste until smooth and creamy.
Plate the seared salmon alongside a serving of sweet potato mash and roasted asparagus, and enjoy your balanced dinner.