YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared wild salmon served over a creamy sweet potato mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, peeled and cubed
1 cup Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
2 tbsp Nonfat Plain Greek Yogurt
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the trimmed asparagus with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until the tips are slightly crisp.
While the asparagus roasts, boil the cubed sweet potato in water for 12-15 minutes until fork-tender.
Pat the salmon fillet completely dry with a paper towel and season with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes skin-side down.
Flip the salmon and cook for an additional 3 minutes until the center is just opaque and the exterior is golden.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
Plate the sweet potato mash, top with the roasted asparagus, and place the seared salmon on top with an optional squeeze of fresh lemon.