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 wild salmon served over a velvety sweet potato mash with tender steamed asparagus and a bright, zesty finish.

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NUTRITION

424kcal
Protein
45.4g
Fat
10.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

150g Sweet Potato

150g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Drain the sweet potato and mash thoroughly with a pinch of sea salt until smooth and creamy.

  • 3

    Trim the woody ends off the asparagus and steam them in a basket over boiling water for 5 minutes until tender-crisp.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the hot skillet and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 7

    Plate the sweet potato mash, top with the seared salmon, arrange the asparagus on the side, and finish 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 wild salmon served over a velvety sweet potato mash with tender steamed asparagus and a bright, zesty finish.

NUTRITION

424kcal
Protein
45.4g
Fat
10.6g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

150g Sweet Potato

150g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Drain the sweet potato and mash thoroughly with a pinch of sea salt until smooth and creamy.

  • 3

    Trim the woody ends off the asparagus and steam them in a basket over boiling water for 5 minutes until tender-crisp.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the hot skillet and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 7

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