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

A beautifully balanced plate featuring a perfectly seared salmon fillet paired with roasted asparagus and a velvety sweet potato mash enriched with egg white for an extra protein boost. The dish combines delicate flavors and textures, celebrating fresh ingredients with a hint of olive oil to enhance its natural goodness.

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NUTRITION

507kcal
Protein
42g
Fat
27g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

½ medium Sweet Potato

6 Asparagus Spears

1 large Egg White

½ tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato. Boil the sweet potato cubes until tender, about 10 minutes.

  • 3

    Drain the sweet potato and transfer to a bowl, add the egg white, and mash until smooth. Season with salt and pepper as desired.

  • 4

    Place the asparagus on a baking sheet, drizzle with half the olive oil, and season with salt and pepper. Roast in the oven for 10-12 minutes until tender and slightly charred.

  • 5

    Pat the salmon fillet dry. Season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the salmon fillet for about 3-4 minutes on each side or until it develops a golden crust and reaches your desired doneness.

  • 7

    Plate the sweet potato mash alongside the seared salmon and 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

A beautifully balanced plate featuring a perfectly seared salmon fillet paired with roasted asparagus and a velvety sweet potato mash enriched with egg white for an extra protein boost. The dish combines delicate flavors and textures, celebrating fresh ingredients with a hint of olive oil to enhance its natural goodness.

NUTRITION

507kcal
Protein
42g
Fat
27g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

½ medium Sweet Potato

6 Asparagus Spears

1 large Egg White

½ tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato. Boil the sweet potato cubes until tender, about 10 minutes.

  • 3

    Drain the sweet potato and transfer to a bowl, add the egg white, and mash until smooth. Season with salt and pepper as desired.

  • 4

    Place the asparagus on a baking sheet, drizzle with half the olive oil, and season with salt and pepper. Roast in the oven for 10-12 minutes until tender and slightly charred.

  • 5

    Pat the salmon fillet dry. Season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the salmon fillet for about 3-4 minutes on each side or until it develops a golden crust and reaches your desired doneness.

  • 7

    Plate the sweet potato mash alongside the seared salmon and roasted asparagus. Serve immediately.