Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Enjoy a vibrant, balanced dish featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a creamy sweet potato mash enriched with nonfat Greek yogurt. Every bite delivers a delightful contrast of textures and flavors while supporting your nutritional goals.

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NUTRITION

433kcal
Protein
46g
Fat
23.2g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1/2 medium Sweet Potato

2 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

Salt and Pepper to taste

Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly season the salmon fillet with salt, pepper, and a pinch of garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add a small amount of olive oil and sear the salmon for about 3-4 minutes on each side until a golden crust forms. Remove from the skillet and set aside.

  • 4

    While the salmon is searing, prepare the asparagus by tossing them with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Roast the asparagus in the preheated oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 6

    Peel the sweet potato and cut it into small cubes. Boil them in water until soft, about 10 minutes.

  • 7

    Drain the sweet potato and mash them using a fork or potato masher. Stir in the nonfat Greek yogurt, and season with salt and pepper to taste, until you reach a creamy consistency.

  • 8

    Plate the dish by placing a generous scoop of sweet potato mash on the side, arranging the roasted asparagus, and topping with the seared salmon fillet.

  • 9

    Serve immediately and enjoy your nutrient-packed dinner.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Enjoy a vibrant, balanced dish featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a creamy sweet potato mash enriched with nonfat Greek yogurt. Every bite delivers a delightful contrast of textures and flavors while supporting your nutritional goals.

NUTRITION

433kcal
Protein
46g
Fat
23.2g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1/2 medium Sweet Potato

2 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

Salt and Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly season the salmon fillet with salt, pepper, and a pinch of garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add a small amount of olive oil and sear the salmon for about 3-4 minutes on each side until a golden crust forms. Remove from the skillet and set aside.

  • 4

    While the salmon is searing, prepare the asparagus by tossing them with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Roast the asparagus in the preheated oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 6

    Peel the sweet potato and cut it into small cubes. Boil them in water until soft, about 10 minutes.

  • 7

    Drain the sweet potato and mash them using a fork or potato masher. Stir in the nonfat Greek yogurt, and season with salt and pepper to taste, until you reach a creamy consistency.

  • 8

    Plate the dish by placing a generous scoop of sweet potato mash on the side, arranging the roasted asparagus, and topping with the seared salmon fillet.

  • 9

    Serve immediately and enjoy your nutrient-packed dinner.