Seared Salmon with Roasted Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Savor the succulent seared salmon paired with tender roasted asparagus and a creamy sweet potato mash enlivened with a refreshing Greek yogurt drizzle. This dish strikes a perfect balance between lean proteins and vibrant vegetables, all tied together with a hint of olive oil for richness.

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NUTRITION

494kcal
Protein
41g
Fat
22.2g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

100 grams Asparagus

120 grams Sweet Potato

1 teaspoon Extra Virgin Olive Oil

1/4 cup Non-Fat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and arrange the asparagus. Drizzle with half of the olive oil and season lightly with salt and pepper. Roast for about 10-12 minutes until tender.

  • 2

    While the asparagus roasts, peel and cube the sweet potato. Boil the cubes in lightly salted water until tender, about 10 minutes. Drain and mash with the remaining olive oil, adding a pinch of salt to taste.

  • 3

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3 minutes per side or until the flesh is opaque and flaky.

  • 4

    Plate the seared salmon alongside a generous scoop of sweet potato mash and a serving of roasted asparagus. Top the sweet potato mash with a drizzle of non-fat Greek yogurt for a refreshing finish.

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Savor the succulent seared salmon paired with tender roasted asparagus and a creamy sweet potato mash enlivened with a refreshing Greek yogurt drizzle. This dish strikes a perfect balance between lean proteins and vibrant vegetables, all tied together with a hint of olive oil for richness.

NUTRITION

494kcal
Protein
41g
Fat
22.2g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

100 grams Asparagus

120 grams Sweet Potato

1 teaspoon Extra Virgin Olive Oil

1/4 cup Non-Fat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper and arrange the asparagus. Drizzle with half of the olive oil and season lightly with salt and pepper. Roast for about 10-12 minutes until tender.

  • 2

    While the asparagus roasts, peel and cube the sweet potato. Boil the cubes in lightly salted water until tender, about 10 minutes. Drain and mash with the remaining olive oil, adding a pinch of salt to taste.

  • 3

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3 minutes per side or until the flesh is opaque and flaky.

  • 4

    Plate the seared salmon alongside a generous scoop of sweet potato mash and a serving of roasted asparagus. Top the sweet potato mash with a drizzle of non-fat Greek yogurt for a refreshing finish.