Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over a creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

478kcal
Protein
44.5g
Fat
19.6g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

150g Fresh Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Trim the woody ends of the asparagus and toss with half of the olive oil and a pinch of salt on a baking sheet.

  • 4

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

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Drain the sweet potatoes and mash them thoroughly with a fork or masher, adding a splash of hot water if needed for creaminess.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

  • 9

    Finish the entire dish with a fresh squeeze of lemon juice.

Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over a creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

478kcal
Protein
44.5g
Fat
19.6g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

150g Fresh Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Trim the woody ends of the asparagus and toss with half of the olive oil and a pinch of salt on a baking sheet.

  • 4

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

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Drain the sweet potatoes and mash them thoroughly with a fork or masher, adding a splash of hot water if needed for creaminess.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

  • 9

    Finish the entire dish with a fresh squeeze of lemon juice.