YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over roasted asparagus and sweet potato mash, finished with a squeeze of zesty lemon.
INGREDIENTS
5.5 oz Salmon Fillet
110g Sweet Potato
100g Asparagus
3 tbsp Nonfat Greek Yogurt
0.8 tsp Avocado Oil
0.5 medium Lemon
PREPARATION
Preheat oven to 400°F (200°C).
Peel and dice the sweet potato into small cubes, then boil in salted water for 10-12 minutes until tender.
Trim the woody ends off the asparagus and place on a baking sheet, drizzling with half the avocado oil and a pinch of salt and pepper.
Roast the asparagus 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 avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.