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 over creamy sweet potato mash with tender roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

489kcal
Protein
46.6g
Fat
23.2g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

100g Sweet Potato

1 cup Asparagus spears

1 tsp Olive Oil

1 tsp Ghee

Salt and black pepper to taste

Fresh lemon wedge

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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 fork-tender.

  • 3

    Toss the asparagus spears with olive oil, salt, and pepper, then roast on the baking sheet for 12 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 5

    Drain the sweet potatoes and mash them thoroughly with the ghee until smooth and creamy.

  • 6

    Plate the salmon over the sweet potato mash and serve alongside the roasted asparagus with a fresh lemon squeeze.

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 over creamy sweet potato mash with tender roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

489kcal
Protein
46.6g
Fat
23.2g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

100g Sweet Potato

1 cup Asparagus spears

1 tsp Olive Oil

1 tsp Ghee

Salt and black pepper to taste

Fresh lemon wedge

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 fork-tender.

  • 3

    Toss the asparagus spears with olive oil, salt, and pepper, then roast on the baking sheet for 12 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 5

    Drain the sweet potatoes and mash them thoroughly with the ghee until smooth and creamy.

  • 6

    Plate the salmon over the sweet potato mash and serve alongside the roasted asparagus with a fresh lemon squeeze.