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 wild salmon served over a velvety sweet potato mash with a side of tender roasted asparagus, finished with a bright, zesty squeeze of lemon.

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NUTRITION

471kcal
Protein
44.2g
Fat
23.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato

100 grams Asparagus

1.5 teaspoons Extra Virgin Olive Oil

Pinch of Sea Salt

Pinch of Black Pepper

0.5 teaspoon Garlic Powder

1 wedge Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 10-12 minutes until completely tender.

  • 3

    Trim the woody ends off the asparagus and toss the spears with 0.5 teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 5

    While vegetables cook, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and pepper.

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the hot skillet and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Drain the sweet potatoes and mash them thoroughly with a fork, adding a splash of hot water if needed for a smoother consistency.

  • 9

    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 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 wild salmon served over a velvety sweet potato mash with a side of tender roasted asparagus, finished with a bright, zesty squeeze of lemon.

NUTRITION

471kcal
Protein
44.2g
Fat
23.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato

100 grams Asparagus

1.5 teaspoons Extra Virgin Olive Oil

Pinch of Sea Salt

Pinch of Black Pepper

0.5 teaspoon Garlic Powder

1 wedge Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 10-12 minutes until completely tender.

  • 3

    Trim the woody ends off the asparagus and toss the spears with 0.5 teaspoon of olive oil, salt, and pepper.

  • 4

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 5

    While vegetables cook, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and pepper.

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the hot skillet and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Drain the sweet potatoes and mash them thoroughly with a fork, adding a splash of hot water if needed for a smoother consistency.

  • 9

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