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

Pan-seared wild salmon served over creamy mashed sweet potatoes with tender roasted asparagus and a squeeze of bright, zesty lemon.

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NUTRITION

472kcal
Protein
45.0g
Fat
15.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Fresh Asparagus, trimmed

1/4 cup Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/2 Lemon, zested and juiced

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place cubed sweet potatoes in a pot of boiling salted water and cook for 12-15 minutes until very tender.

  • 3

    Toss the trimmed asparagus with half of the olive oil, salt, and pepper, then spread on the baking sheet and roast for 10-12 minutes.

  • 4

    While vegetables cook, pat the salmon fillet completely dry with a paper towel and season with salt, pepper, and garlic powder.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and lemon zest until smooth and creamy.

  • 8

    Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.

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

Pan-seared wild salmon served over creamy mashed sweet potatoes with tender roasted asparagus and a squeeze of bright, zesty lemon.

NUTRITION

472kcal
Protein
45.0g
Fat
15.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Fresh Asparagus, trimmed

1/4 cup Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/2 Lemon, zested and juiced

Pinch of Sea Salt, Black Pepper, and Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place cubed sweet potatoes in a pot of boiling salted water and cook for 12-15 minutes until very tender.

  • 3

    Toss the trimmed asparagus with half of the olive oil, salt, and pepper, then spread on the baking sheet and roast for 10-12 minutes.

  • 4

    While vegetables cook, pat the salmon fillet completely dry with a paper towel and season with salt, pepper, and garlic powder.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and lemon zest until smooth and creamy.

  • 8

    Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.