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 sockeye salmon served with creamy mashed sweet potatoes and steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

563kcal
Protein
65.0g
Fat
18.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

10 oz Wild Sockeye Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Peel the sweet potato and cut into one-inch cubes.

  • 2

    Boil the sweet potato cubes in water for about twelve minutes until they are fork-tender.

  • 3

    Trim the woody ends from the asparagus and steam them for five minutes until they are bright green.

  • 4

    Pat the salmon fillet dry and season both sides with sea salt and black pepper.

  • 5

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

  • 6

    Sear the salmon skin-side up for four minutes, then flip and cook for another three minutes until golden-brown.

  • 7

    Drain the sweet potatoes and mash them thoroughly until smooth and creamy.

  • 8

    Serve the seared salmon alongside the sweet potato mash and steamed asparagus with a fresh squeeze of lemon.

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 sockeye salmon served with creamy mashed sweet potatoes and steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

563kcal
Protein
65.0g
Fat
18.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

10 oz Wild Sockeye Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Peel the sweet potato and cut into one-inch cubes.

  • 2

    Boil the sweet potato cubes in water for about twelve minutes until they are fork-tender.

  • 3

    Trim the woody ends from the asparagus and steam them for five minutes until they are bright green.

  • 4

    Pat the salmon fillet dry and season both sides with sea salt and black pepper.

  • 5

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

  • 6

    Sear the salmon skin-side up for four minutes, then flip and cook for another three minutes until golden-brown.

  • 7

    Drain the sweet potatoes and mash them thoroughly until smooth and creamy.

  • 8

    Serve the seared salmon alongside the sweet potato mash and steamed asparagus with a fresh squeeze of lemon.