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 plate featuring a perfectly seared salmon fillet, delicate roasted asparagus, and a creamy sweet potato mash. The dish brings together savory moisture from the salmon, the earthy crunch of asparagus, and the natural sweetness of the potato, all harmonized with a touch of olive oil and seasonings for a satisfying dinner experience.

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NUTRITION

488kcal
Protein
42.3g
Fat
22.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

6 spears Asparagus

1/2 medium Sweet Potato

1/2 tsp Olive Oil

Pinch of Salt

Dash of Black Pepper

Dash of Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the salmon fillet dry and season both sides with a pinch of salt, a dash of black pepper, and a dash of garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes on each side until it develops a golden crust and is just cooked through.

  • 4

    Meanwhile, toss the asparagus spears with half a teaspoon of olive oil, salt, and pepper. Place them on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 5

    While the salmon and asparagus are cooking, peel and cut the sweet potato into chunks. Steam or boil until very tender, about 10-15 minutes.

  • 6

    Drain the sweet potato and mash it with a fork or potato masher. Season lightly with a dash of salt and a pinch of black pepper.

  • 7

    Plate the seared salmon alongside a serving of roasted asparagus and a dollop of sweet potato mash. 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 beautifully balanced plate featuring a perfectly seared salmon fillet, delicate roasted asparagus, and a creamy sweet potato mash. The dish brings together savory moisture from the salmon, the earthy crunch of asparagus, and the natural sweetness of the potato, all harmonized with a touch of olive oil and seasonings for a satisfying dinner experience.

NUTRITION

488kcal
Protein
42.3g
Fat
22.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

6 spears Asparagus

1/2 medium Sweet Potato

1/2 tsp Olive Oil

Pinch of Salt

Dash of Black Pepper

Dash of Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the salmon fillet dry and season both sides with a pinch of salt, a dash of black pepper, and a dash of garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes on each side until it develops a golden crust and is just cooked through.

  • 4

    Meanwhile, toss the asparagus spears with half a teaspoon of olive oil, salt, and pepper. Place them on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 5

    While the salmon and asparagus are cooking, peel and cut the sweet potato into chunks. Steam or boil until very tender, about 10-15 minutes.

  • 6

    Drain the sweet potato and mash it with a fork or potato masher. Season lightly with a dash of salt and a pinch of black pepper.

  • 7

    Plate the seared salmon alongside a serving of roasted asparagus and a dollop of sweet potato mash. Serve immediately.