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 dinner featuring a perfectly seared 7 oz salmon fillet crowned with a dollop of low-fat Greek yogurt, paired with tender roasted asparagus and a silky sweet potato mash. This dish harmonizes rich, savory flavors with fresh, wholesome ingredients that satisfy your taste buds and nutritional goals.

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NUTRITION

428kcal
Protein
44.3g
Fat
23.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (198g)

1/2 medium Sweet Potato (57g)

1 cup Asparagus (~6 spears, 100g)

1/2 tbsp Olive Oil (7g)

1 tbsp Low-Fat Greek Yogurt (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato, then steam or boil until tender. Once cooked, mash lightly with a fork, adding a pinch of salt and a little olive oil if desired.

  • 3

    Trim the woody ends of the asparagus and toss with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly browned.

  • 4

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the salmon, skin-side down first, for about 3-4 minutes each side until it reaches desired doneness.

  • 5

    Plate the dish by placing the sweet potato mash and roasted asparagus next to the seared salmon, and finish by topping the salmon with a spoonful of low-fat Greek yogurt for a refreshing touch.

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 dinner featuring a perfectly seared 7 oz salmon fillet crowned with a dollop of low-fat Greek yogurt, paired with tender roasted asparagus and a silky sweet potato mash. This dish harmonizes rich, savory flavors with fresh, wholesome ingredients that satisfy your taste buds and nutritional goals.

NUTRITION

428kcal
Protein
44.3g
Fat
23.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (198g)

1/2 medium Sweet Potato (57g)

1 cup Asparagus (~6 spears, 100g)

1/2 tbsp Olive Oil (7g)

1 tbsp Low-Fat Greek Yogurt (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato, then steam or boil until tender. Once cooked, mash lightly with a fork, adding a pinch of salt and a little olive oil if desired.

  • 3

    Trim the woody ends of the asparagus and toss with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly browned.

  • 4

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the salmon, skin-side down first, for about 3-4 minutes each side until it reaches desired doneness.

  • 5

    Plate the dish by placing the sweet potato mash and roasted asparagus next to the seared salmon, and finish by topping the salmon with a spoonful of low-fat Greek yogurt for a refreshing touch.