YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon and roasted asparagus served over a velvety sweet potato mash, finished with a squeeze of lemon for a bright, citrusy zing.
INGREDIENTS
6 ounces Salmon Fillet
120 grams Sweet Potato
100 grams Asparagus
1 teaspoon Olive Oil
1 tablespoon Non-fat Greek Yogurt
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato, then boil in a pot of water until tender, approximately 10-12 minutes.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
Spread the asparagus on a baking sheet and roast for 10-12 minutes until tender-crisp and slightly charred.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and a pinch of salt until creamy.
Season the salmon fillet with salt, pepper, and a dash of garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.
Plate the salmon over the sweet potato mash alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.