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

Savor a perfectly seared salmon fillet complemented by tender roasted asparagus and a creamy, lightly tangy sweet potato mash enhanced with nonfat Greek yogurt. This dish marries natural flavors and textures to create a balanced, delicious meal that is both nourishing and satisfying.

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NUTRITION

524kcal
Protein
40.8g
Fat
22.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet (156g)

100g Asparagus Spears

125g Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato. Boil in lightly salted water until fork-tender, about 15 minutes.

  • 3

    Meanwhile, trim the asparagus and toss with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender-crisp.

  • 4

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down (if applicable) for 3-4 minutes until the skin is crispy, then flip and cook for an additional 3 minutes until just cooked through.

  • 5

    Drain the sweet potato and return to the pot. Mash the sweet potato and stir in the nonfat Greek yogurt. Adjust seasoning with salt and pepper.

  • 6

    Plate the salmon alongside the roasted asparagus and a serving of the sweet potato mash. Serve immediately, garnishing with an extra sprinkle of pepper if desired.

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

Savor a perfectly seared salmon fillet complemented by tender roasted asparagus and a creamy, lightly tangy sweet potato mash enhanced with nonfat Greek yogurt. This dish marries natural flavors and textures to create a balanced, delicious meal that is both nourishing and satisfying.

NUTRITION

524kcal
Protein
40.8g
Fat
22.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet (156g)

100g Asparagus Spears

125g Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato. Boil in lightly salted water until fork-tender, about 15 minutes.

  • 3

    Meanwhile, trim the asparagus and toss with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender-crisp.

  • 4

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down (if applicable) for 3-4 minutes until the skin is crispy, then flip and cook for an additional 3 minutes until just cooked through.

  • 5

    Drain the sweet potato and return to the pot. Mash the sweet potato and stir in the nonfat Greek yogurt. Adjust seasoning with salt and pepper.

  • 6

    Plate the salmon alongside the roasted asparagus and a serving of the sweet potato mash. Serve immediately, garnishing with an extra sprinkle of pepper if desired.