Crispy Baked Salmon with Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Salmon with Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Asparagus and Sweet Potato Mash

Oven-roasted salmon fillet seasoned with garlic and herbs, paired with velvety mashed sweet potatoes and tender-crisp asparagus.

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NUTRITION

489kcal
Protein
40.1g
Fat
21.8g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Coconut Milk

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until tender.

  • 3

    Line a baking sheet with parchment paper and place the salmon fillet and trimmed asparagus spears on it.

  • 4

    Drizzle the salmon and asparagus with avocado oil and season evenly with garlic powder, salt, and pepper.

  • 5

    Bake for 12-15 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the canned coconut milk until smooth and creamy.

  • 7

    Plate the roasted salmon and asparagus alongside a generous scoop of the sweet potato mash and serve warm.

Crispy Baked Salmon with Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Salmon with Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Asparagus and Sweet Potato Mash

Oven-roasted salmon fillet seasoned with garlic and herbs, paired with velvety mashed sweet potatoes and tender-crisp asparagus.

NUTRITION

489kcal
Protein
40.1g
Fat
21.8g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Coconut Milk

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until tender.

  • 3

    Line a baking sheet with parchment paper and place the salmon fillet and trimmed asparagus spears on it.

  • 4

    Drizzle the salmon and asparagus with avocado oil and season evenly with garlic powder, salt, and pepper.

  • 5

    Bake for 12-15 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the canned coconut milk until smooth and creamy.

  • 7

    Plate the roasted salmon and asparagus alongside a generous scoop of the sweet potato mash and serve warm.