YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
150g Sweet Potato
1 cup Asparagus spears
2 tbsp Non-fat Greek Yogurt
1 tsp Avocado Oil
Fresh lemon wedge
Pinch of sea salt and cracked black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends of the asparagus, place on a baking sheet, and lightly season with sea salt and pepper.
Roast the asparagus for 10-12 minutes until tender but still crisp.
Peel and cube the sweet potato, then boil in water for 12-15 minutes until soft.
Drain the sweet potato and mash thoroughly with the non-fat Greek yogurt until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.
Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.