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 over a creamy sweet potato mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

487kcal
Protein
45.7g
Fat
17.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until soft and fork-tender.

  • 2

    Drain the sweet potato and mash until smooth, adding a pinch of salt if desired.

  • 3

    Season the salmon fillet with salt and pepper on both sides.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 6

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 7

    Serve the salmon over the sweet potato mash with asparagus on the side, drizzled with fresh 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 over a creamy sweet potato mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

487kcal
Protein
45.7g
Fat
17.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until soft and fork-tender.

  • 2

    Drain the sweet potato and mash until smooth, adding a pinch of salt if desired.

  • 3

    Season the salmon fillet with salt and pepper on both sides.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 6

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 7

    Serve the salmon over the sweet potato mash with asparagus on the side, drizzled with fresh lemon juice.