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 vibrant plate featuring perfectly seared salmon paired with lightly roasted asparagus and a creamy sweet potato mash enriched with nonfat Greek yogurt. This dish delivers a satisfying balance of lean protein and wholesome carbohydrates, accented with a hint of citrus and fresh herbs.

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NUTRITION

444kcal
Protein
40.5g
Fat
16.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Roasted Asparagus

0.5 cup Sweet Potato

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper for the asparagus.

  • 2

    Season the salmon fillet lightly with salt, pepper, and a squeeze of lemon. Heat a non-stick skillet over medium-high heat with a dash of olive oil. Once hot, place the salmon skin-side down and sear for 3-4 minutes, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 3

    While the salmon cooks, trim the tough ends of the asparagus, toss with a small drizzle of olive oil, salt, and pepper, and spread them out on the baking sheet. Roast in the preheated oven for about 10-12 minutes until tender yet crisp.

  • 4

    For the sweet potato mash, if not already prepared, microwave or boil the sweet potato until soft. Transfer the flesh into a bowl and mash until smooth. Stir in the nonfat Greek yogurt to achieve a creamy consistency. Season with a pinch of salt and a dash of cinnamon if desired.

  • 5

    Plate the dish by placing a serving of sweet potato mash, arranging the roasted asparagus alongside, and topping with the seared salmon. Garnish with a wedge of lemon and fresh herbs if available, then serve warm.

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 vibrant plate featuring perfectly seared salmon paired with lightly roasted asparagus and a creamy sweet potato mash enriched with nonfat Greek yogurt. This dish delivers a satisfying balance of lean protein and wholesome carbohydrates, accented with a hint of citrus and fresh herbs.

NUTRITION

444kcal
Protein
40.5g
Fat
16.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Roasted Asparagus

0.5 cup Sweet Potato

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper for the asparagus.

  • 2

    Season the salmon fillet lightly with salt, pepper, and a squeeze of lemon. Heat a non-stick skillet over medium-high heat with a dash of olive oil. Once hot, place the salmon skin-side down and sear for 3-4 minutes, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 3

    While the salmon cooks, trim the tough ends of the asparagus, toss with a small drizzle of olive oil, salt, and pepper, and spread them out on the baking sheet. Roast in the preheated oven for about 10-12 minutes until tender yet crisp.

  • 4

    For the sweet potato mash, if not already prepared, microwave or boil the sweet potato until soft. Transfer the flesh into a bowl and mash until smooth. Stir in the nonfat Greek yogurt to achieve a creamy consistency. Season with a pinch of salt and a dash of cinnamon if desired.

  • 5

    Plate the dish by placing a serving of sweet potato mash, arranging the roasted asparagus alongside, and topping with the seared salmon. Garnish with a wedge of lemon and fresh herbs if available, then serve warm.