Pan-Seared Salmon 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.

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

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NUTRITION

496kcal
Protein
41.6g
Fat
20.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.4 oz Wild Salmon Fillet

150g Sweet Potato

150g Asparagus Spears

2 tsp Olive Oil

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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, roughly 12 minutes.

  • 3

    Trim the woody ends of the asparagus, toss with half the olive oil and a pinch of salt, then roast for 10 minutes.

  • 4

    Season the salmon fillet with salt, pepper, and a dash of smoked paprika for depth.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crisp.

  • 6

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

  • 7

    Plate the salmon atop the sweet potato mash and serve with the roasted asparagus on the side.

Pan-Seared Salmon 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.

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

NUTRITION

496kcal
Protein
41.6g
Fat
20.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.4 oz Wild Salmon Fillet

150g Sweet Potato

150g Asparagus Spears

2 tsp Olive Oil

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, roughly 12 minutes.

  • 3

    Trim the woody ends of the asparagus, toss with half the olive oil and a pinch of salt, then roast for 10 minutes.

  • 4

    Season the salmon fillet with salt, pepper, and a dash of smoked paprika for depth.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crisp.

  • 6

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

  • 7

    Plate the salmon atop the sweet potato mash and serve with the roasted asparagus on the side.