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 a creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

471kcal
Protein
42.8g
Fat
16.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

150g Asparagus Spears

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

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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 12-15 minutes until fork-tender.

  • 3

    Trim the woody ends of the asparagus, toss with half the avocado oil, and roast on the baking sheet for 12 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season with garlic powder, salt, and black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 6

    Flip the salmon and cook for an additional 3 minutes until the center is opaque and the exterior is crisp.

  • 7

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

  • 8

    Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of 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 over a creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

471kcal
Protein
42.8g
Fat
16.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

150g Asparagus Spears

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

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 12-15 minutes until fork-tender.

  • 3

    Trim the woody ends of the asparagus, toss with half the avocado oil, and roast on the baking sheet for 12 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season with garlic powder, salt, and black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 6

    Flip the salmon and cook for an additional 3 minutes until the center is opaque and the exterior is crisp.

  • 7

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

  • 8

    Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.