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

A vibrant dinner plate featuring a perfectly seared salmon fillet served with crisp roasted asparagus and a creamy sweet potato mash enhanced with a dollop of nonfat Greek yogurt. This dish promises a delightful balance of flavors and textures, thanks to the succulent fish, tender veggies, and velvety mash, all finished with a hint of olive oil drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
42.4g
Fat
21.4g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Fresh Asparagus

1 medium Sweet Potato (150g)

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Trim the asparagus ends and toss them with a drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Place the sweet potato (washed and pricked with a fork) in the oven and roast for about 30-35 minutes until tender, or alternatively, steam or boil until soft if you prefer to mash it faster.

  • 4

    Meanwhile, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down for about 3-4 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 6

    Once the sweet potato is tender, scoop out the flesh and mash it with a fork, then mix in the nonfat Greek yogurt, a pinch of salt, and a dash of pepper until smooth.

  • 7

    Remove the asparagus from the oven; if needed, roast them for an extra 3-4 minutes for enhanced crispness.

  • 8

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of sweet potato mash. Drizzle any remaining olive oil over the asparagus for added flavor 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

A vibrant dinner plate featuring a perfectly seared salmon fillet served with crisp roasted asparagus and a creamy sweet potato mash enhanced with a dollop of nonfat Greek yogurt. This dish promises a delightful balance of flavors and textures, thanks to the succulent fish, tender veggies, and velvety mash, all finished with a hint of olive oil drizzle.

NUTRITION

500kcal
Protein
42.4g
Fat
21.4g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Fresh Asparagus

1 medium Sweet Potato (150g)

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Trim the asparagus ends and toss them with a drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Place the sweet potato (washed and pricked with a fork) in the oven and roast for about 30-35 minutes until tender, or alternatively, steam or boil until soft if you prefer to mash it faster.

  • 4

    Meanwhile, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down for about 3-4 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 6

    Once the sweet potato is tender, scoop out the flesh and mash it with a fork, then mix in the nonfat Greek yogurt, a pinch of salt, and a dash of pepper until smooth.

  • 7

    Remove the asparagus from the oven; if needed, roast them for an extra 3-4 minutes for enhanced crispness.

  • 8

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of sweet potato mash. Drizzle any remaining olive oil over the asparagus for added flavor and serve immediately.