Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over a creamy sweet potato mash with oven-roasted asparagus, finished with a bright squeeze of lemon and a hint of smoky sea salt.

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NUTRITION

443kcal
Protein
42.2g
Fat
17.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

120g Sweet Potato

150g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of salt, pepper, and garlic powder

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into small cubes, then boil in a pot of water for 12-15 minutes until fork-tender.

  • 3

    Snap the woody ends off the asparagus, toss with half the olive oil and a pinch of salt, and roast on the baking sheet for 10-12 minutes.

  • 4

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

  • 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 golden and opaque.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding the lemon juice and a splash of hot water if needed for a smooth consistency.

  • 7

    Plate the salmon on top of the sweet potato mash alongside the roasted asparagus and serve immediately.

Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over a creamy sweet potato mash with oven-roasted asparagus, finished with a bright squeeze of lemon and a hint of smoky sea salt.

NUTRITION

443kcal
Protein
42.2g
Fat
17.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

120g Sweet Potato

150g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of salt, pepper, and garlic powder

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into small cubes, then boil in a pot of water for 12-15 minutes until fork-tender.

  • 3

    Snap the woody ends off the asparagus, toss with half the olive oil and a pinch of salt, and roast on the baking sheet for 10-12 minutes.

  • 4

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

  • 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 golden and opaque.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding the lemon juice and a splash of hot water if needed for a smooth consistency.

  • 7

    Plate the salmon on top of the sweet potato mash alongside the roasted asparagus and serve immediately.