Seared Salmon with Herb Sweet Potato Mash and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Herb Sweet Potato Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Sweet Potato Mash and Steamed Asparagus

Pan-seared wild salmon served over a creamy herb-flecked sweet potato mash with a side of crisp steamed asparagus.

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NUTRITION

460kcal
Protein
44.3g
Fat
17.4g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

7.1 oz Wild Atlantic Salmon

130g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Dill

1 tsp Lemon Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water for 10-12 minutes until soft.

  • 2

    While the potato boils, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.

  • 3

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

  • 4

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

  • 5

    Drain the sweet potatoes and mash them thoroughly, stirring in the fresh dill and lemon juice until the texture is smooth and fragrant.

  • 6

    Plate the herb mash, top with the seared salmon, and serve alongside the steamed asparagus.

Seared Salmon with Herb Sweet Potato Mash and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Herb Sweet Potato Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb Sweet Potato Mash and Steamed Asparagus

Pan-seared wild salmon served over a creamy herb-flecked sweet potato mash with a side of crisp steamed asparagus.

NUTRITION

460kcal
Protein
44.3g
Fat
17.4g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

7.1 oz Wild Atlantic Salmon

130g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Dill

1 tsp Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water for 10-12 minutes until soft.

  • 2

    While the potato boils, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.

  • 3

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

  • 4

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

  • 5

    Drain the sweet potatoes and mash them thoroughly, stirring in the fresh dill and lemon juice until the texture is smooth and fragrant.

  • 6

    Plate the herb mash, top with the seared salmon, and serve alongside the steamed asparagus.