YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon and roasted asparagus served over a bed of mashed sweet potato, finished with a sprinkle of crisp sea salt.
INGREDIENTS
6 ounces Salmon Fillet
0.7 cup Sweet Potato, cubed
1 cup Asparagus spears
1.5 ounces Non-fat Greek Yogurt
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the cubed sweet potato in a pot of boiling water and cook until fork-tender, about 10-12 minutes.
Toss the asparagus with half of the olive oil and a pinch of salt, then spread on the baking sheet and roast for 10 minutes.
Pat the salmon dry and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until opaque.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
Plate the sweet potato mash, top with the salmon fillet, and serve the roasted asparagus on the side.