YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with garlic-roasted asparagus and creamy whipped sweet potatoes, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1 cup Cooked Sweet Potato
1 cup Asparagus Spears
1/4 cup Non-fat Greek Yogurt
1 tsp Avocado Oil
Salt, Black Pepper, Garlic Powder, and Lemon to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a pot of water until fork-tender, roughly 12 minutes.
Toss the asparagus spears with half of the avocado oil, garlic powder, and a pinch of salt on the prepared baking sheet.
Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side down for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
Plate the sweet potato mash, top with the roasted asparagus and seared salmon, and finish with a fresh squeeze of lemon juice.