Seared Salmon Filet 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 Filet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a velvety sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

362kcal
Protein
33g
Fat
13.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon Filet

100 grams Sweet Potato

150 grams Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, approximately 12 minutes.

  • 3

    Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender-crisp.

  • 5

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

  • 6

    Pat the salmon filet dry with a paper towel and season both sides with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for an additional 3 minutes until cooked through.

  • 9

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.

Seared Salmon Filet 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 Filet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a velvety sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

362kcal
Protein
33g
Fat
13.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon Filet

100 grams Sweet Potato

150 grams Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, approximately 12 minutes.

  • 3

    Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender-crisp.

  • 5

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

  • 6

    Pat the salmon filet dry with a paper towel and season both sides with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for an additional 3 minutes until cooked through.

  • 9

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.