Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served over a creamy sweet potato mash with tender steamed asparagus and a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
50.3g
Fat
19.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

100g Asparagus Spears

1 tsp Ghee

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and cube the sweet potato then steam until tender for about 15 minutes.

  • 2

    Mash the sweet potato with half the ghee and a pinch of sea salt until smooth.

  • 3

    Steam the asparagus spears for 4 to 5 minutes until bright green and fork-tender.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

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

  • 6

    Sear the salmon skin-side down for 4 minutes then flip and cook for another 3 minutes until golden.

  • 7

    Plate the salmon over the sweet potato mash with asparagus and a squeeze of fresh lemon juice.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served over a creamy sweet potato mash with tender steamed asparagus and a bright squeeze of zesty lemon.

NUTRITION

525kcal
Protein
50.3g
Fat
19.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

100g Asparagus Spears

1 tsp Ghee

1 tbsp Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato then steam until tender for about 15 minutes.

  • 2

    Mash the sweet potato with half the ghee and a pinch of sea salt until smooth.

  • 3

    Steam the asparagus spears for 4 to 5 minutes until bright green and fork-tender.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

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

  • 6

    Sear the salmon skin-side down for 4 minutes then flip and cook for another 3 minutes until golden.

  • 7

    Plate the salmon over the sweet potato mash with asparagus and a squeeze of fresh lemon juice.