Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served over sweet potato mash and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

414kcal
Protein
35.3g
Fat
17g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 2

    Trim the woody ends of the asparagus and steam them over simmering water for 4-5 minutes until bright green.

  • 3

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

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for 3 more minutes.

  • 5

    Drain the sweet potatoes and mash them with the remaining olive oil, minced garlic, and a pinch of salt until smooth.

  • 6

    Plate the sweet potato mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served over sweet potato mash and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

414kcal
Protein
35.3g
Fat
17g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 2

    Trim the woody ends of the asparagus and steam them over simmering water for 4-5 minutes until bright green.

  • 3

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

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for 3 more minutes.

  • 5

    Drain the sweet potatoes and mash them with the remaining olive oil, minced garlic, and a pinch of salt until smooth.

  • 6

    Plate the sweet potato mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.