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

Pan-seared salmon paired with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

438kcal
Protein
39.0g
Fat
15.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1/2 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then steam or boil until tender, about 12-15 minutes.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast on a baking sheet for 10-12 minutes until tender-crisp.

  • 4

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black 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, then flip and cook for another 2-3 minutes until golden and cooked to your preference.

  • 7

    Mash the cooked sweet potato until smooth, adding a splash of hot water if needed for a creamy consistency.

  • 8

    Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish with a fresh squeeze of lemon juice.

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

Pan-seared salmon paired with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

438kcal
Protein
39.0g
Fat
15.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1/2 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then steam or boil until tender, about 12-15 minutes.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast on a baking sheet for 10-12 minutes until tender-crisp.

  • 4

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black 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, then flip and cook for another 2-3 minutes until golden and cooked to your preference.

  • 7

    Mash the cooked sweet potato until smooth, adding a splash of hot water if needed for a creamy consistency.

  • 8

    Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish with a fresh squeeze of lemon juice.