YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Herbed Yogurt Sauce
Pan-seared salmon and roasted sweet potato cubes drizzled with a zesty garlic-dill yogurt sauce, finished with a bright squeeze of lemon.
INGREDIENTS
5 ounces Salmon Fillet
100 grams Sweet Potato, cubed
1/4 cup Nonfat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill, chopped
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper on a baking sheet.
Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.
While potatoes roast, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped dill in a small bowl to create the sauce.
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 the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Serve the seared salmon alongside the roasted sweet potatoes and top generously with the herbed yogurt sauce.