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 oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
120g Sweet Potato
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
2 tbsp Non-fat Plain Greek Yogurt
PREPARATION
Preheat your oven to 400°F.
Peel and cube the sweet potato, then boil in a pot of salted water until tender, about 12-15 minutes.
Trim the woody ends of the asparagus and toss them with half of the olive oil, salt, and pepper.
Spread asparagus on a baking sheet and roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet 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.
Place salmon in the pan skin-side up and sear for 4 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.
Serve the salmon over the sweet potato mash with the roasted asparagus on the side, finishing with a fresh lemon squeeze.