Seared Salmon Fillet with Roasted Asparagus and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Garlic Mash

Pan-seared wild salmon paired with roasted asparagus and creamy garlic-infused potato mash, finished with a squeeze of bright, zesty lemon.

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NUTRITION

474kcal
Protein
45.9g
Fat
16.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

170 grams Red Potatoes

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

2 cloves Fresh Garlic

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PREPARATION

  • 1

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

  • 2

    Wash and cube the red potatoes, then place them in a pot of boiling salted water for 12 to 15 minutes until fork-tender.

  • 3

    Trim the woody ends off the asparagus, toss with half of the olive oil and a pinch of salt, then roast in the oven for 10 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the center is just opaque.

  • 6

    Drain the cooked potatoes and mash them thoroughly with the Greek yogurt and minced fresh garlic until the texture is smooth and creamy.

  • 7

    Serve the seared salmon alongside the garlic mash and roasted asparagus with an optional lemon wedge for brightness.

Seared Salmon Fillet with Roasted Asparagus and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Garlic Mash

Pan-seared wild salmon paired with roasted asparagus and creamy garlic-infused potato mash, finished with a squeeze of bright, zesty lemon.

NUTRITION

474kcal
Protein
45.9g
Fat
16.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

170 grams Red Potatoes

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

2 cloves Fresh Garlic

PREPARATION

  • 1

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

  • 2

    Wash and cube the red potatoes, then place them in a pot of boiling salted water for 12 to 15 minutes until fork-tender.

  • 3

    Trim the woody ends off the asparagus, toss with half of the olive oil and a pinch of salt, then roast in the oven for 10 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the center is just opaque.

  • 6

    Drain the cooked potatoes and mash them thoroughly with the Greek yogurt and minced fresh garlic until the texture is smooth and creamy.

  • 7

    Serve the seared salmon alongside the garlic mash and roasted asparagus with an optional lemon wedge for brightness.