Seared Salmon 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.

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon paired with a velvety sweet potato mash and tender-crisp asparagus, finished with a bright, zesty squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

479kcal
Protein
46g
Fat
18.5g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Sockeye Salmon

130g Sweet Potato, peeled and cubed

150g Fresh Asparagus

1 tsp Avocado Oil

1 tsp Ghee

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    While the potatoes boil, place the asparagus in a steamer basket over simmering water and steam for 4-6 minutes until vibrant green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.

  • 5

    Place the salmon in the pan and sear for 3-4 minutes to develop a golden crust, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 6

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

  • 7

    Plate the salmon alongside the sweet potato mash and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.

Seared Salmon 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.

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon paired with a velvety sweet potato mash and tender-crisp asparagus, finished with a bright, zesty squeeze of lemon.

NUTRITION

479kcal
Protein
46g
Fat
18.5g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Sockeye Salmon

130g Sweet Potato, peeled and cubed

150g Fresh Asparagus

1 tsp Avocado Oil

1 tsp Ghee

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    While the potatoes boil, place the asparagus in a steamer basket over simmering water and steam for 4-6 minutes until vibrant green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.

  • 5

    Place the salmon in the pan and sear for 3-4 minutes to develop a golden crust, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 6

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

  • 7

    Plate the salmon alongside the sweet potato mash and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.