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 perfectly seared salmon fillet paired with tender roasted asparagus and a silky sweet potato mash, finished with a dollop of creamy Greek yogurt for an extra burst of tang. This plate is a harmonious blend of flavors and textures that creates a gourmet, healthy dinner experience.

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NUTRITION

505kcal
Protein
40.3g
Fat
24.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

100 grams Sweet Potato

1 cup Asparagus

1 tablespoon Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

Salt and Black Pepper, to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and chop the sweet potato into evenly sized chunks. Toss them in a small drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender.

  • 3

    While the sweet potato roasts, trim the asparagus and place on another baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until crisp-tender.

  • 4

    Heat a non-stick skillet over medium-high heat. Pat the salmon dry with paper towels and season both sides with salt and black pepper.

  • 5

    Add a teaspoon of olive oil to the skillet. Once hot, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms. Flip the salmon and cook for an additional 3-4 minutes until the interior reaches your desired doneness.

  • 6

    Meanwhile, prepare the sweet potato mash by placing the roasted sweet potatoes in a bowl. Add the tablespoon of Greek yogurt and mash until smooth. Adjust seasoning with salt and pepper if needed.

  • 7

    Plate the seared salmon alongside a serving of sweet potato mash and roasted asparagus. Squeeze a lemon wedge over the salmon for a burst of freshness before serving.

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 perfectly seared salmon fillet paired with tender roasted asparagus and a silky sweet potato mash, finished with a dollop of creamy Greek yogurt for an extra burst of tang. This plate is a harmonious blend of flavors and textures that creates a gourmet, healthy dinner experience.

NUTRITION

505kcal
Protein
40.3g
Fat
24.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

100 grams Sweet Potato

1 cup Asparagus

1 tablespoon Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

Salt and Black Pepper, to taste

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and chop the sweet potato into evenly sized chunks. Toss them in a small drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender.

  • 3

    While the sweet potato roasts, trim the asparagus and place on another baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until crisp-tender.

  • 4

    Heat a non-stick skillet over medium-high heat. Pat the salmon dry with paper towels and season both sides with salt and black pepper.

  • 5

    Add a teaspoon of olive oil to the skillet. Once hot, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms. Flip the salmon and cook for an additional 3-4 minutes until the interior reaches your desired doneness.

  • 6

    Meanwhile, prepare the sweet potato mash by placing the roasted sweet potatoes in a bowl. Add the tablespoon of Greek yogurt and mash until smooth. Adjust seasoning with salt and pepper if needed.

  • 7

    Plate the seared salmon alongside a serving of sweet potato mash and roasted asparagus. Squeeze a lemon wedge over the salmon for a burst of freshness before serving.