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 wild salmon served with garlic-roasted asparagus and creamy mashed sweet potato, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

488kcal
Protein
43.0g
Fat
22.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

100g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Fresh Lemon wedges and sea salt to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Trim the woody ends off the asparagus and toss with half of the olive oil and the minced garlic.

  • 4

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until slightly tender and vibrant.

  • 5

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season with sea salt.

  • 6

    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 skin is crisp and the center is flaky.

  • 7

    Drain the sweet potatoes and mash them thoroughly using a fork or masher until smooth and creamy.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing 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 wild salmon served with garlic-roasted asparagus and creamy mashed sweet potato, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

488kcal
Protein
43.0g
Fat
22.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

100g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Fresh Lemon wedges and sea salt to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Trim the woody ends off the asparagus and toss with half of the olive oil and the minced garlic.

  • 4

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until slightly tender and vibrant.

  • 5

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season with sea salt.

  • 6

    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 skin is crisp and the center is flaky.

  • 7

    Drain the sweet potatoes and mash them thoroughly using a fork or masher until smooth and creamy.

  • 8

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