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 with oven-roasted asparagus and creamy mashed sweet potato, finished with a squeeze of zesty lemon.

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NUTRITION

330kcal
Protein
29.3g
Fat
12.7g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Salmon Fillet

100g Sweet Potato

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

Fresh Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pierce the sweet potato several times with a fork and bake for 45 minutes or until the center is soft.

  • 3

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt.

  • 4

    Place asparagus on a baking sheet and roast for 10-12 minutes until tender but still vibrant.

  • 5

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

  • 6

    Season the salmon fillet with sea salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp and golden.

  • 7

    Scoop the cooked sweet potato out of its skin and mash the flesh in a small bowl with a pinch of salt until smooth.

  • 8

    Plate the salmon over the sweet potato mash and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.

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 with oven-roasted asparagus and creamy mashed sweet potato, finished with a squeeze of zesty lemon.

NUTRITION

330kcal
Protein
29.3g
Fat
12.7g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Salmon Fillet

100g Sweet Potato

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

Fresh Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pierce the sweet potato several times with a fork and bake for 45 minutes or until the center is soft.

  • 3

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt.

  • 4

    Place asparagus on a baking sheet and roast for 10-12 minutes until tender but still vibrant.

  • 5

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

  • 6

    Season the salmon fillet with sea salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp and golden.

  • 7

    Scoop the cooked sweet potato out of its skin and mash the flesh in a small bowl with a pinch of salt until smooth.

  • 8

    Plate the salmon over the sweet potato mash and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.