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 a creamy sweet potato mash with roasted asparagus spears, finished with a squeeze of lemon for a bright, zesty touch.

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NUTRITION

441kcal
Protein
32.7g
Fat
20.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

0.5 teaspoon Ghee

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender.

  • 2

    Preheat oven to 400°F and toss asparagus with half the olive oil and a pinch of salt.

  • 3

    Roast the asparagus on a parchment-lined sheet pan for 10-12 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry and season with sea salt and black pepper.

  • 5

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

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is golden and crisp.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until cooked through.

  • 8

    Drain the sweet potatoes and mash with ghee until smooth and creamy.

  • 9

    Serve the salmon over the sweet potato mash with the roasted asparagus on the side.

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 a creamy sweet potato mash with roasted asparagus spears, finished with a squeeze of lemon for a bright, zesty touch.

NUTRITION

441kcal
Protein
32.7g
Fat
20.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

0.5 teaspoon Ghee

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender.

  • 2

    Preheat oven to 400°F and toss asparagus with half the olive oil and a pinch of salt.

  • 3

    Roast the asparagus on a parchment-lined sheet pan for 10-12 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry and season with sea salt and black pepper.

  • 5

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

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is golden and crisp.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until cooked through.

  • 8

    Drain the sweet potatoes and mash with ghee until smooth and creamy.

  • 9

    Serve the salmon over the sweet potato mash with the roasted asparagus on the side.