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 served with roasted asparagus and a smooth sweet potato mash, finished with a bright squeeze of lemon and fragrant fresh dill.

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NUTRITION

489kcal
Protein
41.4g
Fat
25.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

100g Sweet Potato

1 cup Asparagus

0.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

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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 for 10-12 minutes until tender.

  • 3

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

  • 4

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 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 until the skin is crispy and the fish flakes easily.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of lemon juice for brightness.

  • 7

    Plate the salmon alongside the sweet potato mash and roasted asparagus, garnishing everything with fresh dill and the remaining lemon juice.

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 served with roasted asparagus and a smooth sweet potato mash, finished with a bright squeeze of lemon and fragrant fresh dill.

NUTRITION

489kcal
Protein
41.4g
Fat
25.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

100g Sweet Potato

1 cup Asparagus

0.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

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 for 10-12 minutes until tender.

  • 3

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

  • 4

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 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 until the skin is crispy and the fish flakes easily.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of lemon juice for brightness.

  • 7

    Plate the salmon alongside the sweet potato mash and roasted asparagus, garnishing everything with fresh dill and the remaining lemon juice.