Baked Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Oven-roasted salmon fillet served with whipped sweet potatoes and tender asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

653kcal
Protein
50.9g
Fat
32.1g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

1/4 cup Non-fat Greek Yogurt

100g Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon fillet on the prepared baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper.

  • 4

    Bake the salmon for 12 to 15 minutes or until the internal temperature reaches 145°F and the fish flakes easily.

  • 5

    While the salmon bakes, steam the asparagus spears over a pot of simmering water for 5 minutes until they are bright green and tender-crisp.

  • 6

    Drain the cooked sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 7

    Plate the salmon alongside the sweet potato mash and steamed asparagus, then drizzle everything with fresh lemon juice before serving.

Baked Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Oven-roasted salmon fillet served with whipped sweet potatoes and tender asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

653kcal
Protein
50.9g
Fat
32.1g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

1/4 cup Non-fat Greek Yogurt

100g Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon fillet on the prepared baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper.

  • 4

    Bake the salmon for 12 to 15 minutes or until the internal temperature reaches 145°F and the fish flakes easily.

  • 5

    While the salmon bakes, steam the asparagus spears over a pot of simmering water for 5 minutes until they are bright green and tender-crisp.

  • 6

    Drain the cooked sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 7

    Plate the salmon alongside the sweet potato mash and steamed asparagus, then drizzle everything with fresh lemon juice before serving.