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 velvety sweet potato mash with roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

436kcal
Protein
44.7g
Fat
16.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Sweet Potato, cubed

1 cup Asparagus spears

1/4 cup Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/2 Lemon, zested and juiced

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast on the baking sheet for 10 minutes until tender.

  • 4

    Season the salmon fillet with salt, pepper, and garlic powder.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 6

    Drain the cooked sweet potatoes and mash them thoroughly with the Greek yogurt and lemon zest until smooth and creamy.

  • 7

    Plate the sweet potato mash, top with the seared salmon fillet, and serve alongside the roasted asparagus with a final 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 over a velvety sweet potato mash with roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

436kcal
Protein
44.7g
Fat
16.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Sweet Potato, cubed

1 cup Asparagus spears

1/4 cup Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/2 Lemon, zested and juiced

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast on the baking sheet for 10 minutes until tender.

  • 4

    Season the salmon fillet with salt, pepper, and garlic powder.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 6

    Drain the cooked sweet potatoes and mash them thoroughly with the Greek yogurt and lemon zest until smooth and creamy.

  • 7

    Plate the sweet potato mash, top with the seared salmon fillet, and serve alongside the roasted asparagus with a final squeeze of lemon juice.