YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon fillet served over a creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Salmon Fillet
120 grams Sweet Potato, cubed
100 grams Asparagus spears
2 tablespoons Non-fat Greek Yogurt
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of lightly salted water for 10-12 minutes until fork-tender.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends of the asparagus, toss with half of the olive oil, salt, and pepper, and roast for 10 minutes.
Pat the salmon fillet dry with a paper towel and season both sides 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 on the skin side.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the edges are crisp.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and a pinch of salt until smooth.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.