Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes with oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

500kcal
Protein
43.9g
Fat
22g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then roast for 10-12 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot pan with the remaining teaspoon of olive oil for 4-5 minutes per side until golden.

  • 5

    Drain the sweet potatoes and mash them until smooth, adding a splash of lemon juice for brightness.

  • 6

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a final squeeze of lemon.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes with oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

500kcal
Protein
43.9g
Fat
22g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then roast for 10-12 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot pan with the remaining teaspoon of olive oil for 4-5 minutes per side until golden.

  • 5

    Drain the sweet potatoes and mash them until smooth, adding a splash of lemon juice for brightness.

  • 6

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a final squeeze of lemon.