YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
120 grams Sweet Potato
1 cup Asparagus
1 teaspoon Olive Oil
2 tablespoons Nonfat Greek Yogurt
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.
Toss the asparagus with half of the olive oil and a pinch of salt and pepper, then roast for 10-12 minutes until tender-crisp.
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.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.