Name: Seared Salmon with Roasted Asparagus and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 oz Wild Sockeye Salmon Fillet; 150g Sweet Potato; 100g Asparagus spears; 1.5 tsp Olive Oil; 2 tbsp Nonfat Greek Yogurt; Salt, pepper, and lemon wedges to taste

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a creamy sweet potato mash and crisp roasted asparagus, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.5g

Fat

14.6g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild Sockeye Salmon Fillet

150g Sweet Potato

100g Asparagus spears

1.5 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

Salt, pepper, and lemon wedges to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus, toss with half of the olive oil and a pinch of sea salt, and roast for 12-15 minutes until tender.
3
Peel and cube the sweet potato, then boil or steam for 10-12 minutes until soft.
4
Drain the sweet potato and mash it thoroughly with the nonfat Greek yogurt and a pinch of salt until creamy.
5
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan and sear for 4-5 minutes per side, or until the exterior is golden and the fish flakes easily with a fork.
8
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.