Seared Salmon Filet 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 Filet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a velvety sweet potato mash with oven-roasted asparagus.

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NUTRITION

356kcal
Protein
37.6g
Fat
11.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Filet

100g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the trimmed asparagus spears with half of the olive oil and a pinch of sea salt, then spread them on a baking sheet and roast for 12 minutes.

  • 3

    Steam or boil the sweet potato cubes until fork-tender, then mash them in a bowl until completely smooth and velvety.

  • 4

    Season the salmon filet with salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for another 2-3 minutes until the edges are crisp and the center is opaque.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus alongside.

Seared Salmon Filet 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 Filet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a velvety sweet potato mash with oven-roasted asparagus.

NUTRITION

356kcal
Protein
37.6g
Fat
11.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Filet

100g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the trimmed asparagus spears with half of the olive oil and a pinch of sea salt, then spread them on a baking sheet and roast for 12 minutes.

  • 3

    Steam or boil the sweet potato cubes until fork-tender, then mash them in a bowl until completely smooth and velvety.

  • 4

    Season the salmon filet with salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for another 2-3 minutes until the edges are crisp and the center is opaque.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus alongside.