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 creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

466kcal
Protein
45.6g
Fat
17.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Wild Atlantic Salmon

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Peel and chop the sweet potato into small cubes, then boil in a pot of water until fork-tender.

  • 3

    Trim the woody ends of the asparagus and toss them on the baking sheet with half of the olive oil and a pinch of salt.

  • 4

    Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

  • 5

    Pat the salmon fillet dry and season with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden.

  • 7

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water or broth if needed for creaminess.

  • 8

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

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 creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

466kcal
Protein
45.6g
Fat
17.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Wild Atlantic Salmon

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel and chop the sweet potato into small cubes, then boil in a pot of water until fork-tender.

  • 3

    Trim the woody ends of the asparagus and toss them on the baking sheet with half of the olive oil and a pinch of salt.

  • 4

    Roast the asparagus for 12 to 15 minutes until tender and slightly charred.

  • 5

    Pat the salmon fillet dry and season with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden.

  • 7

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water or broth if needed for creaminess.

  • 8

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