YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served with oven-roasted asparagus and creamy sweet potato mash, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato
100 grams Asparagus
2 tablespoons Non-fat Plain Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until very soft.
Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and a pinch of garlic powder until creamy.
Season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Serve the salmon over the sweet potato mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.