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 oven-roasted asparagus and a creamy sweet potato mash, finished with a squeeze of bright, zesty lemon.

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NUTRITION

408kcal
Protein
32.1g
Fat
20.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

1 cup Asparagus spears

3/4 cup cubed Sweet Potato

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Trim the woody ends off the asparagus and place them on a baking sheet. Drizzle with half of the olive oil and a pinch of salt and pepper.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until opaque.

  • 7

    Drain the sweet potatoes and mash them until smooth, adding a splash of water or lemon juice if needed for consistency.

  • 8

    Plate the sweet potato mash, top with the roasted asparagus and seared salmon, 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 salmon served with oven-roasted asparagus and a creamy sweet potato mash, finished with a squeeze of bright, zesty lemon.

NUTRITION

408kcal
Protein
32.1g
Fat
20.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

1 cup Asparagus spears

3/4 cup cubed Sweet Potato

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Trim the woody ends off the asparagus and place them on a baking sheet. Drizzle with half of the olive oil and a pinch of salt and pepper.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until opaque.

  • 7

    Drain the sweet potatoes and mash them until smooth, adding a splash of water or lemon juice if needed for consistency.

  • 8

    Plate the sweet potato mash, top with the roasted asparagus and seared salmon, and finish with a fresh squeeze of lemon juice.