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 and roasted asparagus served over mashed sweet potatoes, finished with a squeeze of bright lemon.

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NUTRITION

385kcal
Protein
42.2g
Fat
12.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

100g Sweet Potato

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

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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 until fork-tender.

  • 3

    Toss the asparagus with half of the olive oil and a pinch of salt, then roast for 12 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 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.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is creamy.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve with the roasted asparagus and a fresh lemon wedge.

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 and roasted asparagus served over mashed sweet potatoes, finished with a squeeze of bright lemon.

NUTRITION

385kcal
Protein
42.2g
Fat
12.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

100g Sweet Potato

1 cup Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

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 until fork-tender.

  • 3

    Toss the asparagus with half of the olive oil and a pinch of salt, then roast for 12 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 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.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is creamy.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve with the roasted asparagus and a fresh lemon wedge.