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 perfectly seared salmon fillet paired with a velvety sweet potato mash and lightly roasted asparagus. This dinner dish harmonizes rich, buttery salmon with the naturally sweet notes of mashed sweet potato and the crisp freshness of roasted asparagus, dressed in a hint of olive oil for a subtle, rounded flavor.

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NUTRITION

468kcal
Protein
42.1g
Fat
26.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with salt and pepper to taste.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the fish is just cooked through.

  • 3

    Meanwhile, peel and dice the sweet potato into small cubes. Boil until tender, then mash with a fork until smooth. Season with a pinch of salt and pepper.

  • 4

    Preheat the oven to 425°F (220°C). Toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 10-12 minutes until tender and slightly crisp.

  • 5

    Plate the sweet potato mash as a base, place the seared salmon fillet on top, and arrange the roasted asparagus on the side. 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 perfectly seared salmon fillet paired with a velvety sweet potato mash and lightly roasted asparagus. This dinner dish harmonizes rich, buttery salmon with the naturally sweet notes of mashed sweet potato and the crisp freshness of roasted asparagus, dressed in a hint of olive oil for a subtle, rounded flavor.

NUTRITION

468kcal
Protein
42.1g
Fat
26.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with salt and pepper to taste.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the fish is just cooked through.

  • 3

    Meanwhile, peel and dice the sweet potato into small cubes. Boil until tender, then mash with a fork until smooth. Season with a pinch of salt and pepper.

  • 4

    Preheat the oven to 425°F (220°C). Toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 10-12 minutes until tender and slightly crisp.

  • 5

    Plate the sweet potato mash as a base, place the seared salmon fillet on top, and arrange the roasted asparagus on the side. Serve immediately.