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

Enjoy a vibrant plate featuring a perfectly seared salmon fillet atop a bed of roasted asparagus, complemented by a silky sweet potato mash enriched with nonfat Greek yogurt. This dish harmonizes delicate flavors and textures for a wholesome, balanced dinner.

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NUTRITION

494kcal
Protein
43.6g
Fat
18.7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

130 g Sweet Potato

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with a pinch of salt and a few drops of olive oil, then spread them on a baking sheet. Roast for 10-12 minutes until tender and slightly crisp.

  • 3

    Meanwhile, steam or boil the sweet potato until soft, about 15-20 minutes. Drain and transfer to a bowl.

  • 4

    Mash the sweet potato with nonfat Greek yogurt until smooth and creamy. Season with salt and pepper to taste.

  • 5

    Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil. Pat the salmon fillet dry, season with salt and pepper, and sear it skin-side down for about 3-4 minutes until golden. Flip and cook for an additional 2-3 minutes until done to your liking.

  • 6

    Plate the sweet potato mash as a base, lay the seared salmon on top, and arrange the roasted asparagus on the side. Serve immediately.

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

Enjoy a vibrant plate featuring a perfectly seared salmon fillet atop a bed of roasted asparagus, complemented by a silky sweet potato mash enriched with nonfat Greek yogurt. This dish harmonizes delicate flavors and textures for a wholesome, balanced dinner.

NUTRITION

494kcal
Protein
43.6g
Fat
18.7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

130 g Sweet Potato

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with a pinch of salt and a few drops of olive oil, then spread them on a baking sheet. Roast for 10-12 minutes until tender and slightly crisp.

  • 3

    Meanwhile, steam or boil the sweet potato until soft, about 15-20 minutes. Drain and transfer to a bowl.

  • 4

    Mash the sweet potato with nonfat Greek yogurt until smooth and creamy. Season with salt and pepper to taste.

  • 5

    Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil. Pat the salmon fillet dry, season with salt and pepper, and sear it skin-side down for about 3-4 minutes until golden. Flip and cook for an additional 2-3 minutes until done to your liking.

  • 6

    Plate the sweet potato mash as a base, lay the seared salmon on top, and arrange the roasted asparagus on the side. Serve immediately.