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 creamy mashed sweet potatoes with a side of tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

637kcal
Protein
39.0g
Fat
37.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tbsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until fork-tender.

  • 2

    Drain the sweet potato and mash thoroughly until smooth and creamy, adding a pinch of sea salt if desired.

  • 3

    Steam the asparagus spears over boiling water for 4-5 minutes until they are 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 avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for 3 more minutes.

  • 7

    Plate the sweet potato mash, place the salmon on top, and serve alongside the asparagus with a fresh lemon wedge.

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 creamy mashed sweet potatoes with a side of tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

637kcal
Protein
39.0g
Fat
37.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tbsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until fork-tender.

  • 2

    Drain the sweet potato and mash thoroughly until smooth and creamy, adding a pinch of sea salt if desired.

  • 3

    Steam the asparagus spears over boiling water for 4-5 minutes until they are 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 avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for 3 more minutes.

  • 7

    Plate the sweet potato mash, place the salmon on top, and serve alongside the asparagus with a fresh lemon wedge.