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 a perfectly seared salmon paired with roasted asparagus and a velvety sweet potato mash, enhanced by a creamy touch of Greek yogurt and a drizzle of olive oil. This dinner features a delicate balance of flavors and textures, from the crispy exterior of the salmon to the tender asparagus and silky mash, making it both nourishing and deeply satisfying.

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NUTRITION

504kcal
Protein
40g
Fat
26.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

6 spears Asparagus

1 teaspoon Olive Oil

1 small Sweet Potato (≈100g)

3 tablespoons Nonfat Greek Yogurt

1 teaspoon Butter

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato. Boil in salted water until tender, about 10-12 minutes.

  • 3

    While the sweet potato cooks, trim the tough ends of the asparagus. Toss the asparagus spears with olive oil, salt, and pepper, and arrange on a baking sheet.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender and lightly browned.

  • 5

    Season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down (if applicable) for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until the salmon is cooked through.

  • 7

    Drain the cooked sweet potato and transfer to a bowl. Add butter and Greek yogurt, then mash until smooth. Season with salt and pepper to taste.

  • 8

    Plate the seared salmon, arrange the roasted asparagus alongside, and add a generous serving of sweet potato mash.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed dinner.

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 a perfectly seared salmon paired with roasted asparagus and a velvety sweet potato mash, enhanced by a creamy touch of Greek yogurt and a drizzle of olive oil. This dinner features a delicate balance of flavors and textures, from the crispy exterior of the salmon to the tender asparagus and silky mash, making it both nourishing and deeply satisfying.

NUTRITION

504kcal
Protein
40g
Fat
26.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

6 spears Asparagus

1 teaspoon Olive Oil

1 small Sweet Potato (≈100g)

3 tablespoons Nonfat Greek Yogurt

1 teaspoon Butter

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato. Boil in salted water until tender, about 10-12 minutes.

  • 3

    While the sweet potato cooks, trim the tough ends of the asparagus. Toss the asparagus spears with olive oil, salt, and pepper, and arrange on a baking sheet.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender and lightly browned.

  • 5

    Season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down (if applicable) for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until the salmon is cooked through.

  • 7

    Drain the cooked sweet potato and transfer to a bowl. Add butter and Greek yogurt, then mash until smooth. Season with salt and pepper to taste.

  • 8

    Plate the seared salmon, arrange the roasted asparagus alongside, and add a generous serving of sweet potato mash.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed dinner.