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 vibrant plate of perfectly seared salmon paired with crisp roasted asparagus and a creamy sweet potato mash enriched with a dollop of nonfat Greek yogurt. The delicate flavors of lemon and pepper complement the natural richness of the salmon, creating a dinner that's both satisfying and nourishing.

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NUTRITION

500kcal
Protein
42g
Fat
19.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

8 spears Asparagus

1 medium Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and set a pot of water on the stove for the sweet potato.

  • 2

    Season the salmon fillet lightly with salt and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, sear the salmon skin-side down (if applicable) for about 3-4 minutes, then flip and cook for another 2-3 minutes until just cooked through.

  • 4

    Meanwhile, trim the asparagus ends and toss them with a little salt and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 5

    Peel and dice the sweet potato. Boil the pieces in lightly salted water until soft, approximately 15-20 minutes. Drain and mash them until smooth.

  • 6

    Mix in the nonfat Greek yogurt into the sweet potato mash for extra creaminess and a protein boost. Adjust seasoning with salt and pepper.

  • 7

    Plate the seared salmon fillet alongside a serving of roasted asparagus and a generous scoop 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 vibrant plate of perfectly seared salmon paired with crisp roasted asparagus and a creamy sweet potato mash enriched with a dollop of nonfat Greek yogurt. The delicate flavors of lemon and pepper complement the natural richness of the salmon, creating a dinner that's both satisfying and nourishing.

NUTRITION

500kcal
Protein
42g
Fat
19.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

8 spears Asparagus

1 medium Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and set a pot of water on the stove for the sweet potato.

  • 2

    Season the salmon fillet lightly with salt and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, sear the salmon skin-side down (if applicable) for about 3-4 minutes, then flip and cook for another 2-3 minutes until just cooked through.

  • 4

    Meanwhile, trim the asparagus ends and toss them with a little salt and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 5

    Peel and dice the sweet potato. Boil the pieces in lightly salted water until soft, approximately 15-20 minutes. Drain and mash them until smooth.

  • 6

    Mix in the nonfat Greek yogurt into the sweet potato mash for extra creaminess and a protein boost. Adjust seasoning with salt and pepper.

  • 7

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