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 creamy sweet potato mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

461kcal
Protein
42.7g
Fat
15.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

1 cup Asparagus spears

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water until tender, about 12-15 minutes.

  • 2

    While the potato boils, place a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side until crispy.

  • 5

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and fluffy.

  • 7

    Plate the salmon alongside the sweet potato mash and asparagus, serving with a fresh lemon wedge if desired.

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 creamy sweet potato mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

461kcal
Protein
42.7g
Fat
15.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

1 cup Asparagus spears

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water until tender, about 12-15 minutes.

  • 2

    While the potato boils, place a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side until crispy.

  • 5

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and fluffy.

  • 7

    Plate the salmon alongside the sweet potato mash and asparagus, serving with a fresh lemon wedge if desired.