YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a velvety sweet potato mash with roasted asparagus, finished with a squeeze of lemon and fragrant dill.
INGREDIENTS
6 oz Salmon Fillet
120g Sweet Potato
100g Asparagus
2 tbsp Non-fat Greek Yogurt
1 tsp Olive Oil
Fresh Dill and Lemon for garnish
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on the prepared baking sheet.
Roast the asparagus in the oven for about 10-12 minutes until tender and slightly charred.
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 and sear the salmon for 4-5 minutes per side until golden and cooked through.
Drain the sweet potatoes and mash them thoroughly with the non-fat Greek yogurt until creamy and smooth.
Serve the seared salmon over the sweet potato mash with a side of roasted asparagus and a garnish of fresh dill and lemon.