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 over a velvety sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

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NUTRITION

487kcal
Protein
45.1g
Fat
17.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the asparagus spears with half of the avocado oil and a pinch of salt, then roast for 10 minutes until tender-crisp.

  • 4

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

  • 5

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

  • 6

    Sear the salmon for 4 to 5 minutes on the first side to develop a golden crust, then flip and cook for another 3 to 4 minutes.

  • 7

    Drain the sweet potatoes and mash them until smooth, adding a touch of lemon zest for brightness.

  • 8

    Serve the seared salmon atop the sweet potato mash with the roasted asparagus on the side.

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 over a velvety sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

NUTRITION

487kcal
Protein
45.1g
Fat
17.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the asparagus spears with half of the avocado oil and a pinch of salt, then roast for 10 minutes until tender-crisp.

  • 4

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

  • 5

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

  • 6

    Sear the salmon for 4 to 5 minutes on the first side to develop a golden crust, then flip and cook for another 3 to 4 minutes.

  • 7

    Drain the sweet potatoes and mash them until smooth, adding a touch of lemon zest for brightness.

  • 8

    Serve the seared salmon atop the sweet potato mash with the roasted asparagus on the side.