YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potato and Zucchini
Crisp pan-seared salmon served over a bed of roasted sweet potatoes and zucchini, finished with a cooling dollop of lemon-herb Greek yogurt.
INGREDIENTS
8 oz Wild Salmon Fillet
200g Sweet Potato, cubed
150g Zucchini, sliced
100g Non-fat Greek Yogurt
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
Add the sliced zucchini to the baking sheet and roast for another 10 minutes until the vegetables are tender.
Pat the salmon fillet dry and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
Whisk the non-fat Greek yogurt with a squeeze of lemon juice and fresh herbs to create a sauce.
Serve the salmon alongside the roasted vegetables and top with the lemon-yogurt dollop.