YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon paired with a velvety sweet potato mash and roasted asparagus, topped with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Sweet Potato (mashed)
1 cup Asparagus spears
3 tbsp Non-fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss them with half of the olive oil and a pinch of sea salt.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, peel and cube the sweet potato, then steam or boil until fork-tender.
Mash the cooked sweet potato with the Greek yogurt until smooth and creamy.
Pat the salmon fillet dry and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side up for 4-5 minutes, then flip and cook for another 3-4 minutes until opaque.
Serve the salmon over the sweet potato mash with the roasted asparagus on the side and a fresh lemon wedge.