YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Savor the flavors of a perfectly seared salmon fillet paired with tender roasted sweet potatoes and crisp asparagus, all brought together with a tangy Greek yogurt drizzle. This plate combines rich, savory seafood with balanced, nutritious sides for a satisfying, clean dinner.
INGREDIENTS
6 oz Salmon Fillet
1 medium Sweet Potato
1 cup Asparagus
0.75 cup Nonfat Greek Yogurt
0.5 tbsp Olive Oil
1 Lemon wedge
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel (if desired) and dice the sweet potato into evenly sized cubes. Toss with half of the olive oil, garlic powder, salt, and pepper, and spread out on a baking sheet.
Trim the asparagus by snapping off the woody ends. Toss with a little bit of olive oil, salt, and pepper, and add to the baking sheet with the sweet potato.
Roast the sweet potato and asparagus in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt, pepper, and a squeeze of lemon.
Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the salmon for about 3-4 minutes per side, until a crispy crust forms and the center is just opaque.
Mix the nonfat Greek yogurt with a little lemon juice and a pinch of salt to create a light, tangy sauce.
Plate the seared salmon alongside the roasted sweet potato and asparagus, then drizzle the yogurt sauce over the salmon or serve it on the side. Enjoy your balanced dinner!