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 beautifully balanced dinner featuring a perfectly seared salmon fillet paired with crisp roasted asparagus and a silky sweet potato mash enriched with a dollop of tangy nonfat Greek yogurt. This dish brings vibrant flavors and textures for a nourishing meal that delights both the palate and your macro goals.

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NUTRITION

447kcal
Protein
44.2g
Fat
15.8g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

7 spears of Asparagus

1 small Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the asparagus and sweet potato.

  • 2

    Peel and dice the sweet potato into small cubes. Toss in a little olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Trim the asparagus ends, drizzle with a tiny amount of olive oil, and season lightly with salt and pepper. Place on the same or a separate baking sheet.

  • 4

    Roast the sweet potato cubes for about 20-25 minutes until tender, and roast the asparagus for 10-15 minutes until slightly crispy but still bright.

  • 5

    While the vegetables roast, pat the salmon fillet dry. Season both sides with salt and pepper.

  • 6

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

  • 7

    Once the sweet potato is soft, transfer to a bowl and mash until smooth. Stir in the nonfat Greek yogurt for creaminess; season with salt and pepper to taste.

  • 8

    Plate the seared salmon alongside a generous serving of sweet potato mash and the roasted asparagus, and 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 beautifully balanced dinner featuring a perfectly seared salmon fillet paired with crisp roasted asparagus and a silky sweet potato mash enriched with a dollop of tangy nonfat Greek yogurt. This dish brings vibrant flavors and textures for a nourishing meal that delights both the palate and your macro goals.

NUTRITION

447kcal
Protein
44.2g
Fat
15.8g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

7 spears of Asparagus

1 small Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the asparagus and sweet potato.

  • 2

    Peel and dice the sweet potato into small cubes. Toss in a little olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Trim the asparagus ends, drizzle with a tiny amount of olive oil, and season lightly with salt and pepper. Place on the same or a separate baking sheet.

  • 4

    Roast the sweet potato cubes for about 20-25 minutes until tender, and roast the asparagus for 10-15 minutes until slightly crispy but still bright.

  • 5

    While the vegetables roast, pat the salmon fillet dry. Season both sides with salt and pepper.

  • 6

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

  • 7

    Once the sweet potato is soft, transfer to a bowl and mash until smooth. Stir in the nonfat Greek yogurt for creaminess; season with salt and pepper to taste.

  • 8

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