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

Pan-seared wild salmon paired with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

442kcal
Protein
44.0g
Fat
13.4g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

180 grams Sweet Potato, peeled and cubed

100 grams Asparagus spears, woody ends trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of sea salt and cracked black pepper

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PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 8-10 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the desired doneness is reached.

  • 8

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed for a creamy consistency.

  • 9

    Plate the sweet potato mash alongside the roasted asparagus and the seared salmon.

  • 10

    Drizzle the fresh lemon juice over the salmon just before serving.

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

Pan-seared wild salmon paired with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

442kcal
Protein
44.0g
Fat
13.4g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

180 grams Sweet Potato, peeled and cubed

100 grams Asparagus spears, woody ends trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of sea salt and cracked black pepper

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 8-10 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the desired doneness is reached.

  • 8

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed for a creamy consistency.

  • 9

    Plate the sweet potato mash alongside the roasted asparagus and the seared salmon.

  • 10

    Drizzle the fresh lemon juice over the salmon just before serving.