Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served with a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

465kcal
Protein
44.6g
Fat
17.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, peeled and cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 2

    While potatoes boil, set up a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet and sear for 4-5 minutes on the first side to develop a golden crust.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

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

  • 8

    Plate the sweet potato mash and asparagus alongside the seared salmon, then drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served with a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

465kcal
Protein
44.6g
Fat
17.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, peeled and cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 2

    While potatoes boil, set up a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet and sear for 4-5 minutes on the first side to develop a golden crust.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

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

  • 8

    Plate the sweet potato mash and asparagus alongside the seared salmon, then drizzle the entire dish with fresh lemon juice before serving.