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

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NUTRITION

452kcal
Protein
43.4g
Fat
17.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

120g Sweet Potato, peeled and cubed

100g Fresh Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a small pot of water until tender, about 10-12 minutes.

  • 2

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

  • 3

    Toss the trimmed asparagus with half of the olive oil, sea salt, and pepper, then roast for 10-12 minutes until tender and slightly charred.

  • 4

    Season the salmon fillet on both sides with salt, pepper, and a dash of garlic powder.

  • 5

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

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Drain the sweet potatoes and mash them in a bowl until smooth, adding a splash of hot water if needed for a creamier texture.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, drizzling the fresh lemon juice over the fish just before serving.

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

NUTRITION

452kcal
Protein
43.4g
Fat
17.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

120g Sweet Potato, peeled and cubed

100g Fresh Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a small pot of water until tender, about 10-12 minutes.

  • 2

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

  • 3

    Toss the trimmed asparagus with half of the olive oil, sea salt, and pepper, then roast for 10-12 minutes until tender and slightly charred.

  • 4

    Season the salmon fillet on both sides with salt, pepper, and a dash of garlic powder.

  • 5

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

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Drain the sweet potatoes and mash them in a bowl until smooth, adding a splash of hot water if needed for a creamier texture.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, drizzling the fresh lemon juice over the fish just before serving.