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 wild salmon served over a creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

455kcal
Protein
46g
Fat
14.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Sockeye Salmon Fillet

1 cup Mashed Sweet Potato

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water until fork-tender.

  • 2

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

  • 3

    Toss the asparagus with half of the olive oil and roast for 12 minutes until tender-crisp.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot pan with the remaining oil for 4 minutes per side.

  • 5

    Drain the sweet potatoes and mash them thoroughly until smooth and creamy.

  • 6

    Plate the mash, top with the salmon fillet, and serve alongside the roasted asparagus with a 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 wild salmon served over a creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of bright lemon.

NUTRITION

455kcal
Protein
46g
Fat
14.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Sockeye Salmon Fillet

1 cup Mashed Sweet Potato

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water until fork-tender.

  • 2

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

  • 3

    Toss the asparagus with half of the olive oil and roast for 12 minutes until tender-crisp.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot pan with the remaining oil for 4 minutes per side.

  • 5

    Drain the sweet potatoes and mash them thoroughly until smooth and creamy.

  • 6

    Plate the mash, top with the salmon fillet, and serve alongside the roasted asparagus with a lemon wedge.