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 velvety sweet potato mash with crisp steamed asparagus and a hint of lemon.

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NUTRITION

647kcal
Protein
39.8g
Fat
35.1g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

200g Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1 tbsp Ghee

1/2 Lemon, for juicing

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PREPARATION

  • 1

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

  • 2

    Drain the potatoes and mash them thoroughly with half of the ghee and a pinch of sea salt until smooth and velvety.

  • 3

    While potatoes cook, place asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

    Squeeze fresh lemon juice over the salmon during the last minute of cooking.

  • 8

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

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 velvety sweet potato mash with crisp steamed asparagus and a hint of lemon.

NUTRITION

647kcal
Protein
39.8g
Fat
35.1g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

200g Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1 tbsp Ghee

1/2 Lemon, for juicing

PREPARATION

  • 1

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

  • 2

    Drain the potatoes and mash them thoroughly with half of the ghee and a pinch of sea salt until smooth and velvety.

  • 3

    While potatoes cook, place asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

    Squeeze fresh lemon juice over the salmon during the last minute of cooking.

  • 8

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