YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with garlic-roasted asparagus and a creamy sweet potato mash, finished with a squeeze of bright lemon.
INGREDIENTS
5 ounces Wild Atlantic Salmon
120 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
2 tablespoons Plain Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.
Trim the woody ends off the asparagus and place on a baking sheet, tossing with half of the olive oil, salt, and pepper.
Roast the asparagus in the oven for 10-12 minutes until tender but still crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place salmon in the pan skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
Plate the salmon alongside the roasted asparagus and the sweet potato mash, serving immediately with an optional squeeze of fresh lemon.