YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Enjoy a vibrant plate featuring a perfectly seared salmon fillet atop a bed of smooth sweet potato mash accented with a dollop of tangy nonfat Greek yogurt, accompanied by crisp roasted asparagus. A balanced, high-protein meal that is both flavorful and visually appealing.
INGREDIENTS
6 oz Salmon Fillet
5 asparagus spears
1/2 medium Sweet Potato
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 425°F.
Toss the asparagus spears with olive oil, salt, and black pepper, and lay them on a baking sheet.
Roast the asparagus in the oven for about 10-12 minutes until tender but still crisp.
Meanwhile, peel and cube the sweet potato. Boil in lightly salted water until soft, about 10 minutes.
Drain the sweet potato cubes and mash them with a fork. Stir in the nonfat Greek yogurt, and season with a pinch of salt and pepper to taste.
Pat the salmon fillet dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3-4 minutes per side until cooked through and nicely browned.
Plate the seared salmon alongside a serving of sweet potato mash and roasted asparagus. Serve immediately.