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

Savor this vibrant dinner featuring a perfectly seared salmon fillet served alongside tender roasted asparagus and a creamy sweet potato mash enriched with nonfat Greek yogurt. The harmonious blend of flavors and textures makes it a balanced, satisfying meal that's as visually appealing as it is nutritious.

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NUTRITION

477kcal
Protein
43.2g
Fat
18.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato. Boil the cubes until they are tender, about 10-12 minutes.

  • 3

    While the sweet potato is boiling, trim the asparagus and toss with 1 tsp olive oil. Roast in the oven on a baking sheet for about 10 minutes until tender but still crisp.

  • 4

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for about 3-4 minutes per side until cooked through and nicely browned.

  • 5

    Drain the sweet potato and mash it until smooth. Stir in the nonfat Greek yogurt to add creaminess and additional protein. Adjust seasoning with salt and pepper as needed.

  • 6

    Plate the mashed sweet potato alongside the roasted asparagus and place the seared salmon on top or to the side. Serve immediately.

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

Savor this vibrant dinner featuring a perfectly seared salmon fillet served alongside tender roasted asparagus and a creamy sweet potato mash enriched with nonfat Greek yogurt. The harmonious blend of flavors and textures makes it a balanced, satisfying meal that's as visually appealing as it is nutritious.

NUTRITION

477kcal
Protein
43.2g
Fat
18.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato. Boil the cubes until they are tender, about 10-12 minutes.

  • 3

    While the sweet potato is boiling, trim the asparagus and toss with 1 tsp olive oil. Roast in the oven on a baking sheet for about 10 minutes until tender but still crisp.

  • 4

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for about 3-4 minutes per side until cooked through and nicely browned.

  • 5

    Drain the sweet potato and mash it until smooth. Stir in the nonfat Greek yogurt to add creaminess and additional protein. Adjust seasoning with salt and pepper as needed.

  • 6

    Plate the mashed sweet potato alongside the roasted asparagus and place the seared salmon on top or to the side. Serve immediately.