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 beautifully balanced dinner featuring a perfectly seared salmon fillet accompanied by a creamy sweet potato mash and tender, lightly roasted asparagus. This dish brings together the richness of the salmon with the natural sweetness of the potato and the fresh crunch of asparagus, all harmonized with a touch of citrus for brightness.

Try 7 days free, then $12.99 / mo.

NUTRITION

478kcal
Protein
41.8g
Fat
20.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1 Lemon Wedge

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus and sweet potato mash.

  • 2

    Peel and cube the sweet potato. Boil in a small pot until tender, about 10-12 minutes.

  • 3

    While the potato is boiling, trim the woody ends off the asparagus and arrange on a baking sheet lined with parchment paper. Lightly season with salt and pepper (use a minimal amount of oil spray if desired for extra browning, though not required).

  • 4

    Sear the salmon fillet in a preheated non-stick skillet over medium-high heat. Season both sides with salt and pepper, and cook for about 3-4 minutes per side until a crisp crust forms and the center is just opaque.

  • 5

    Place the asparagus in the oven and roast for about 8-10 minutes until tender but still crisp.

  • 6

    Drain the sweet potatoes and mash them with a fork. Add a squeeze of lemon juice, and season with salt and pepper to taste.

  • 7

    Plate the seared salmon next to a generous serving of sweet potato mash and roasted asparagus, and garnish with an additional lemon wedge if desired.

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 beautifully balanced dinner featuring a perfectly seared salmon fillet accompanied by a creamy sweet potato mash and tender, lightly roasted asparagus. This dish brings together the richness of the salmon with the natural sweetness of the potato and the fresh crunch of asparagus, all harmonized with a touch of citrus for brightness.

NUTRITION

478kcal
Protein
41.8g
Fat
20.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1 Lemon Wedge

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus and sweet potato mash.

  • 2

    Peel and cube the sweet potato. Boil in a small pot until tender, about 10-12 minutes.

  • 3

    While the potato is boiling, trim the woody ends off the asparagus and arrange on a baking sheet lined with parchment paper. Lightly season with salt and pepper (use a minimal amount of oil spray if desired for extra browning, though not required).

  • 4

    Sear the salmon fillet in a preheated non-stick skillet over medium-high heat. Season both sides with salt and pepper, and cook for about 3-4 minutes per side until a crisp crust forms and the center is just opaque.

  • 5

    Place the asparagus in the oven and roast for about 8-10 minutes until tender but still crisp.

  • 6

    Drain the sweet potatoes and mash them with a fork. Add a squeeze of lemon juice, and season with salt and pepper to taste.

  • 7

    Plate the seared salmon next to a generous serving of sweet potato mash and roasted asparagus, and garnish with an additional lemon wedge if desired.