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 sockeye 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

385kcal
Protein
44.4g
Fat
9.7g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1 cup Asparagus spears

130 grams Sweet Potato

1 tablespoon Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Trim the woody ends of the asparagus and place them on the baking sheet, seasoning with a pinch of sea salt and black pepper.

  • 4

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

  • 5

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season the skinless side with salt and pepper.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4 minutes per side until the exterior is golden and the center is cooked through.

  • 7

    Drain the sweet potatoes and mash them thoroughly using a fork or potato masher until smooth and creamy.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, drizzling the entire dish with fresh lemon juice 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 sockeye salmon served with oven-roasted asparagus and a creamy sweet potato mash, finished with a squeeze of bright, zesty lemon.

NUTRITION

385kcal
Protein
44.4g
Fat
9.7g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1 cup Asparagus spears

130 grams Sweet Potato

1 tablespoon Lemon juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Trim the woody ends of the asparagus and place them on the baking sheet, seasoning with a pinch of sea salt and black pepper.

  • 4

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

  • 5

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season the skinless side with salt and pepper.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4 minutes per side until the exterior is golden and the center is cooked through.

  • 7

    Drain the sweet potatoes and mash them thoroughly using a fork or potato masher until smooth and creamy.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, drizzling the entire dish with fresh lemon juice before serving.