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 creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

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NUTRITION

462kcal
Protein
46.4g
Fat
17.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

Pinch of sea salt, black pepper, and smoked paprika

Fresh lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a small pot of boiling water and cook until tender, about 10-12 minutes.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast in the oven for 8-10 minutes until tender-crisp.

  • 4

    While the vegetables cook, season the salmon fillet with salt, pepper, and a dusting of smoked paprika.

  • 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 exterior is golden and the center is flaky.

  • 6

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

  • 7

    Plate the sweet potato mash alongside the roasted asparagus and top with the seared salmon fillet.

  • 8

    Finish the dish with a fresh squeeze of lemon juice for a bright, citrusy pop.

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 creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

NUTRITION

462kcal
Protein
46.4g
Fat
17.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

Pinch of sea salt, black pepper, and smoked paprika

Fresh lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a small pot of boiling water and cook until tender, about 10-12 minutes.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast in the oven for 8-10 minutes until tender-crisp.

  • 4

    While the vegetables cook, season the salmon fillet with salt, pepper, and a dusting of smoked paprika.

  • 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 exterior is golden and the center is flaky.

  • 6

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

  • 7

    Plate the sweet potato mash alongside the roasted asparagus and top with the seared salmon fillet.

  • 8

    Finish the dish with a fresh squeeze of lemon juice for a bright, citrusy pop.