Name: Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 1 medium Sweet Potato; 7 Asparagus spears; 2 tablespoons Non-fat Greek Yogurt; 1 teaspoon Olive Oil; 1/4 Lemon

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over creamy mashed sweet potatoes with a side of roasted asparagus, finished with a bright, zesty squeeze of lemon.

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NUTRITION

Protein

42.1g

Fat

15.6g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 medium Sweet Potato

7 Asparagus spears

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Olive Oil

1/4 Lemon

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PREPARATION

1
Preheat 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 10-12 minutes until tender.
3
Trim the woody ends off the asparagus, place on the baking sheet, and roast for 10 minutes until tender-crisp.
4
Pat the salmon fillet dry and season with a pinch of salt and pepper.
5
Heat 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 crispy.
6
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
7
Plate the sweet potato mash, top with the salmon fillet, and serve alongside the roasted asparagus with a fresh lemon wedge.