Seared Salmon 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 with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

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

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NUTRITION

460kcal
Protein
46.0g
Fat
16.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Coho Salmon

1 medium Sweet Potato

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water for 12-15 minutes until tender.

  • 2

    While the potato boils, trim the woody ends off the asparagus and steam for 5-7 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

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

  • 5

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a splash of the cooking water if needed for a velvety texture.

  • 7

    Plate the salmon alongside the sweet potato mash and asparagus, finishing with a fresh squeeze of lemon juice.

Seared Salmon 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 with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

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

NUTRITION

460kcal
Protein
46.0g
Fat
16.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Coho Salmon

1 medium Sweet Potato

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water for 12-15 minutes until tender.

  • 2

    While the potato boils, trim the woody ends off the asparagus and steam for 5-7 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

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

  • 5

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a splash of the cooking water if needed for a velvety texture.

  • 7

    Plate the salmon alongside the sweet potato mash and asparagus, finishing with a fresh squeeze of lemon juice.