YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash
Pan-seared salmon fillet served over creamy mashed sweet potatoes and charred Brussels sprouts with a touch of smoky sea salt.
INGREDIENTS
5.5 oz Salmon Fillet
150g Sweet Potato
120g Brussels Sprouts
1 tsp Olive Oil
1/4 cup Non-fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim and halve the Brussels sprouts, then toss them with half of the olive oil and a pinch of sea salt on the baking sheet.
Roast the sprouts for 20-25 minutes until the edges are deeply charred and tender.
While the sprouts roast, peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until soft.
Drain the potatoes and mash them thoroughly with the non-fat Greek yogurt until smooth and creamy.
Season the salmon fillet with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.
Plate the salmon over a generous bed of sweet potato mash and serve with the roasted Brussels sprouts on the side.