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

Wild salmon pan-seared until golden, paired with silky sweet potato mash and roasted asparagus finished with a bright squeeze of zesty lemon.

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NUTRITION

473kcal
Protein
43.9g
Fat
17.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F (200°C).

  • 3

    Toss the asparagus with half of the avocado oil and a pinch of salt, then spread on a baking sheet and roast for 10 minutes.

  • 4

    While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque.

  • 7

    Drain the sweet potatoes and mash them until smooth, stirring in a splash of hot water if needed for a silkier texture.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

  • 9

    Finish the entire dish with a fresh squeeze of lemon juice over the salmon and greens.

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

Wild salmon pan-seared until golden, paired with silky sweet potato mash and roasted asparagus finished with a bright squeeze of zesty lemon.

NUTRITION

473kcal
Protein
43.9g
Fat
17.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F (200°C).

  • 3

    Toss the asparagus with half of the avocado oil and a pinch of salt, then spread on a baking sheet and roast for 10 minutes.

  • 4

    While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque.

  • 7

    Drain the sweet potatoes and mash them until smooth, stirring in a splash of hot water if needed for a silkier texture.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

  • 9

    Finish the entire dish with a fresh squeeze of lemon juice over the salmon and greens.