YOUR SOLIN GENERATED RECIPE
Pistachio-Crusted Salmon with Creamy Sweet Potato Puree
Enjoy a beautifully balanced dish featuring a tender 5-ounce salmon fillet encrusted with crushed pistachios, perfectly paired with a silky, creamy sweet potato puree enhanced with a touch of tangy Greek yogurt. This elegant dish offers a delightful mix of textures and rich flavors that are as nutritious as they are delicious.
INGREDIENTS
5 oz Salmon Fillet
15 g Shelled Pistachios (crushed)
0.5 medium Sweet Potato
0.25 cup Nonfat Greek Yogurt
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Pat the salmon fillet dry. Lightly brush the salmon with olive oil.
Place the crushed pistachios on a small plate. Press the top side of the salmon fillet into the crushed pistachios to create an even crust.
Place the crusted salmon on a lined baking sheet and bake for about 12-15 minutes, or until the salmon flakes easily with a fork.
Meanwhile, peel and dice the sweet potato. Boil in lightly salted water until very tender, about 10-12 minutes.
Drain the sweet potato and transfer to a blender or use a masher. Add the nonfat Greek yogurt and blend until smooth. Adjust seasoning with salt and pepper if desired.
Plate a generous spoonful of the creamy sweet potato puree and top with the pistachio-crusted salmon. Serve immediately.