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

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet with a crispy skin and tender flesh, accompanied by roasted asparagus spears and a velvety sweet potato mash. The dish is accented with a hint of lemon and aromatic herbs, making it as delightful in flavor as it is in presentation.

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NUTRITION

434kcal
Protein
44.1g
Fat
18.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

6 Asparagus Spears

1 small Sweet Potato

1 teaspoon Olive Oil

1 Lemon wedge

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Begin by peeling the sweet potato and cutting it into small cubes. Boil the cubes in a pot of water until tender, about 15 minutes, then drain and mash lightly.

  • 2

    While the sweet potato is cooking, prepare the asparagus by trimming the woody ends, tossing them with a drizzle of olive oil, salt, and pepper, and placing on a baking sheet.

  • 3

    Heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry, season both sides with salt and pepper, and sear the skin side first for about 3-4 minutes until crispy.

  • 4

    Flip the salmon and cook for an additional 3 minutes or until the desired doneness is reached. Squeeze a lemon wedge over the salmon during the last minute of cooking.

  • 5

    Place the asparagus in the oven and roast for 8-10 minutes until tender-crisp.

  • 6

    Plate the dish by serving a generous portion of sweet potato mash alongside the seared salmon and roasted asparagus. Garnish with an extra squeeze of lemon if desired.

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

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet with a crispy skin and tender flesh, accompanied by roasted asparagus spears and a velvety sweet potato mash. The dish is accented with a hint of lemon and aromatic herbs, making it as delightful in flavor as it is in presentation.

NUTRITION

434kcal
Protein
44.1g
Fat
18.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

6 Asparagus Spears

1 small Sweet Potato

1 teaspoon Olive Oil

1 Lemon wedge

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Begin by peeling the sweet potato and cutting it into small cubes. Boil the cubes in a pot of water until tender, about 15 minutes, then drain and mash lightly.

  • 2

    While the sweet potato is cooking, prepare the asparagus by trimming the woody ends, tossing them with a drizzle of olive oil, salt, and pepper, and placing on a baking sheet.

  • 3

    Heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry, season both sides with salt and pepper, and sear the skin side first for about 3-4 minutes until crispy.

  • 4

    Flip the salmon and cook for an additional 3 minutes or until the desired doneness is reached. Squeeze a lemon wedge over the salmon during the last minute of cooking.

  • 5

    Place the asparagus in the oven and roast for 8-10 minutes until tender-crisp.

  • 6

    Plate the dish by serving a generous portion of sweet potato mash alongside the seared salmon and roasted asparagus. Garnish with an extra squeeze of lemon if desired.