YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
5.8 oz Salmon Filet
100g Sweet Potato, peeled and cubed
100g Asparagus spears, trimmed
3 tablespoons Nonfat Greek Yogurt
1/2 teaspoon Olive Oil
Fresh lemon and sea salt to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Place the trimmed asparagus on a baking sheet, lightly mist with oil or toss with the olive oil, and season with sea salt.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, boil the cubed sweet potato in water for 10-12 minutes until soft.
Drain the sweet potatoes and mash them thoroughly with the nonfat Greek yogurt until smooth and creamy.
Season the salmon filet with sea salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side.
Flip the salmon and cook for another 2-3 minutes until the center is just opaque.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.