Pan-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.

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Enjoy a flavorful dinner of perfectly pan-seared salmon complemented by a velvety sweet potato mash and lightly roasted asparagus. The salmon is seasoned to bring out its natural taste, while the sides provide a comforting balance of sweetness and crunch, all brought together with a hint of olive oil for a rich finish.

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NUTRITION

490kcal
Protein
43g
Fat
27g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

0.67 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Peel and cube the sweet potato. Boil in lightly salted water until tender, about 15 minutes, then drain and mash until smooth. Season with a pinch of salt and pepper.

  • 3

    While the sweet potato is cooking, trim the asparagus ends and toss them with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for approximately 10-12 minutes until tender and slightly crispy.

  • 4

    Season the salmon fillet with salt and pepper on both sides. Heat a non-stick skillet over medium-high heat and add a small amount of olive oil.

  • 5

    Place the salmon skin-side down in the pan and cook for about 4 minutes until the skin is crisp. Flip and cook for another 3-4 minutes, or until the salmon reaches your desired level of doneness.

  • 6

    To plate, spoon an even layer of sweet potato mash, place the pan-seared salmon on top, and arrange the roasted asparagus on the side. Serve immediately.

Pan-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.

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Enjoy a flavorful dinner of perfectly pan-seared salmon complemented by a velvety sweet potato mash and lightly roasted asparagus. The salmon is seasoned to bring out its natural taste, while the sides provide a comforting balance of sweetness and crunch, all brought together with a hint of olive oil for a rich finish.

NUTRITION

490kcal
Protein
43g
Fat
27g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

0.67 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Peel and cube the sweet potato. Boil in lightly salted water until tender, about 15 minutes, then drain and mash until smooth. Season with a pinch of salt and pepper.

  • 3

    While the sweet potato is cooking, trim the asparagus ends and toss them with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for approximately 10-12 minutes until tender and slightly crispy.

  • 4

    Season the salmon fillet with salt and pepper on both sides. Heat a non-stick skillet over medium-high heat and add a small amount of olive oil.

  • 5

    Place the salmon skin-side down in the pan and cook for about 4 minutes until the skin is crisp. Flip and cook for another 3-4 minutes, or until the salmon reaches your desired level of doneness.

  • 6

    To plate, spoon an even layer of sweet potato mash, place the pan-seared salmon on top, and arrange the roasted asparagus on the side. Serve immediately.