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 salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

427kcal
Protein
43.0g
Fat
17.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

100 grams Sweet Potato, peeled and cubed

100 grams fresh Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

Salt and black pepper to taste

1 wedge fresh Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 3

    Toss the trimmed asparagus with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 5

    While vegetables cook, season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is cooked to your preference.

  • 8

    Drain the sweet potatoes and mash them thoroughly with a pinch of salt until smooth and creamy.

  • 9

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon squeeze.

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 salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

427kcal
Protein
43.0g
Fat
17.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

100 grams Sweet Potato, peeled and cubed

100 grams fresh Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

Salt and black pepper to taste

1 wedge fresh Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 3

    Toss the trimmed asparagus with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 5

    While vegetables cook, season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is cooked to your preference.

  • 8

    Drain the sweet potatoes and mash them thoroughly with a pinch of salt until smooth and creamy.

  • 9

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon squeeze.