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 fillet served with garlic-roasted asparagus and creamy mashed sweet potatoes, finished with a bright squeeze of lemon and a hint of smoky paprika.

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NUTRITION

483kcal
Protein
42.2g
Fat
16.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

180g Sweet Potato

100g Asparagus

1 tsp Olive Oil

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 2

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

  • 3

    Trim the woody ends off the asparagus, toss with half of the olive oil, and roast for 10 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a pinch of paprika.

  • 5

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

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or vegetable broth for a smoother consistency.

  • 7

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side.

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 fillet served with garlic-roasted asparagus and creamy mashed sweet potatoes, finished with a bright squeeze of lemon and a hint of smoky paprika.

NUTRITION

483kcal
Protein
42.2g
Fat
16.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

180g Sweet Potato

100g Asparagus

1 tsp Olive Oil

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 2

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

  • 3

    Trim the woody ends off the asparagus, toss with half of the olive oil, and roast for 10 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a pinch of paprika.

  • 5

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

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or vegetable broth for a smoother consistency.

  • 7

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side.