YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with garlic-roasted asparagus and a squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon Fillet
100 grams Sweet Potato
100 grams Asparagus
3 ounces Nonfat Plain Greek Yogurt
0.5 teaspoon Avocado Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water and cook until fork-tender, about 12-15 minutes.
Trim the woody ends of the asparagus and toss with minced garlic and a pinch of sea salt, then spread on the baking sheet.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side, then flip and cook for another 2-3 minutes until opaque.
Drain the sweet potatoes and mash them thoroughly, stirring in the Greek yogurt until the texture is smooth and creamy.
Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.