Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a creamy sweet potato mash with a side of tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

469kcal
Protein
42g
Fat
21.6g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

100g Sweet Potato

150g Asparagus

1 tsp Ghee

1 tsp Avocado Oil

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender, about 12-15 minutes.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam over simmering water for 5-7 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until desired doneness.

  • 6

    Drain the sweet potatoes and mash thoroughly with the ghee until smooth and creamy.

  • 7

    Plate the sweet potato mash, top with the salmon, and serve the asparagus on the side with a fresh lemon wedge.

Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a creamy sweet potato mash with a side of tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

469kcal
Protein
42g
Fat
21.6g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

100g Sweet Potato

150g Asparagus

1 tsp Ghee

1 tsp Avocado Oil

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender, about 12-15 minutes.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam over simmering water for 5-7 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until desired doneness.

  • 6

    Drain the sweet potatoes and mash thoroughly with the ghee until smooth and creamy.

  • 7

    Plate the sweet potato mash, top with the salmon, and serve the asparagus on the side with a fresh lemon wedge.