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 potato and tender roasted asparagus, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

424kcal
Protein
39.4g
Fat
15.2g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

130g Sweet Potato

1 cup Asparagus spears

0.8 tsp Avocado Oil

1/2 Lemon

Try 7 days free, then $12.99 / mo.

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 12 minutes until soft.

  • 3

    Snap the woody ends off the asparagus and place them on the baking sheet, seasoning with salt and pepper.

  • 4

    Roast the asparagus for 10-12 minutes until tender but still crisp.

  • 5

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

  • 6

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

  • 7

    Place salmon in the pan and sear for 4 minutes on the first side, then flip and cook for 3 more minutes until golden.

  • 8

    Drain the sweet potatoes and mash them thoroughly, adding a pinch of salt.

  • 9

    Plate the sweet potato mash and roasted asparagus, top with the seared salmon, and finish with fresh lemon juice.

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 potato and tender roasted asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

424kcal
Protein
39.4g
Fat
15.2g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

130g Sweet Potato

1 cup Asparagus spears

0.8 tsp Avocado Oil

1/2 Lemon

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 12 minutes until soft.

  • 3

    Snap the woody ends off the asparagus and place them on the baking sheet, seasoning with salt and pepper.

  • 4

    Roast the asparagus for 10-12 minutes until tender but still crisp.

  • 5

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

  • 6

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

  • 7

    Place salmon in the pan and sear for 4 minutes on the first side, then flip and cook for 3 more minutes until golden.

  • 8

    Drain the sweet potatoes and mash them thoroughly, adding a pinch of salt.

  • 9

    Plate the sweet potato mash and roasted asparagus, top with the seared salmon, and finish with fresh lemon juice.