YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon and roasted asparagus served over a smooth sweet potato mash, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
120g Sweet Potato
150g Asparagus
1 tsp Extra Virgin Olive Oil
3 tbsp Nonfat Greek Yogurt
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 until fork-tender, roughly 15 minutes.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
Drain the cooked sweet potatoes and mash them thoroughly with the Greek yogurt and a pinch of salt until creamy.
Season the salmon fillet with salt, pepper, and your favorite dried herbs.
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, then flip and cook for another 3-4 minutes until the center is flaky.
Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.