YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with tender roasted asparagus and fluffy sweet potato mash, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Salmon Fillet
100g Sweet Potato
100g Asparagus Spears
80g Non-fat Greek Yogurt
1/2 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the sweet potato and cut into small cubes, then boil in water until fork-tender, about 10-12 minutes.
Snap the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the olive oil and a pinch of salt and pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
Pat the salmon fillet completely dry with a paper towel and season with salt, pepper, and garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until a golden crust forms.
Drain the sweet potatoes and mash them thoroughly, stirring in the Greek yogurt until the texture is light and fluffy.
Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing with a fresh squeeze of lemon juice.