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 refined dinner featuring a perfectly seared salmon fillet, paired with tender roasted asparagus and a creamy sweet potato mash brightened by a touch of tangy Greek yogurt. Each element harmonizes to create a balanced, nutrient-rich dish that is as visually appealing as it is delicious.

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NUTRITION

452kcal
Protein
40.9g
Fat
21.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

100 g Sweet Potato

1/4 cup Plain Nonfat Greek Yogurt

8 Asparagus Spears

1/2 tsp Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato. Boil in lightly salted water until tender, about 10-12 minutes.

  • 3

    Meanwhile, trim the woody ends off the asparagus and place them on a baking sheet. Lightly spray or drizzle with olive oil, then season with salt and pepper.

  • 4

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

  • 5

    Season the salmon fillet on both sides with salt and pepper.

  • 6

    Heat a nonstick skillet over medium-high heat and add the 1/2 tsp olive oil. Once hot, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes. Flip and sear for an additional 3-4 minutes until the salmon is just cooked through.

  • 7

    Drain the sweet potato and return it to the pot. Add the Greek yogurt, a pinch of salt and pepper, and mash until smooth and creamy.

  • 8

    Plate the salmon with a serving of sweet potato mash and a side of roasted asparagus. Serve immediately.

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 refined dinner featuring a perfectly seared salmon fillet, paired with tender roasted asparagus and a creamy sweet potato mash brightened by a touch of tangy Greek yogurt. Each element harmonizes to create a balanced, nutrient-rich dish that is as visually appealing as it is delicious.

NUTRITION

452kcal
Protein
40.9g
Fat
21.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

100 g Sweet Potato

1/4 cup Plain Nonfat Greek Yogurt

8 Asparagus Spears

1/2 tsp Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato. Boil in lightly salted water until tender, about 10-12 minutes.

  • 3

    Meanwhile, trim the woody ends off the asparagus and place them on a baking sheet. Lightly spray or drizzle with olive oil, then season with salt and pepper.

  • 4

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

  • 5

    Season the salmon fillet on both sides with salt and pepper.

  • 6

    Heat a nonstick skillet over medium-high heat and add the 1/2 tsp olive oil. Once hot, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes. Flip and sear for an additional 3-4 minutes until the salmon is just cooked through.

  • 7

    Drain the sweet potato and return it to the pot. Add the Greek yogurt, a pinch of salt and pepper, and mash until smooth and creamy.

  • 8

    Plate the salmon with a serving of sweet potato mash and a side of roasted asparagus. Serve immediately.