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 and roasted asparagus served over a smooth sweet potato mash, finished with a squeeze of zesty lemon.

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NUTRITION

402kcal
Protein
37.3g
Fat
15.3g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Salmon Fillet

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of salt and pepper.

  • 3

    Roast the asparagus for 12-15 minutes until the tips are slightly charred and tender.

  • 4

    Peel and cube the sweet potato, then steam or boil until soft enough to mash easily.

  • 5

    Mash the sweet potato until smooth, seasoning with a touch of salt if desired.

  • 6

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

  • 7

    Season the salmon fillet and sear for 4-5 minutes per side until the skin is perfectly crisp.

  • 8

    Plate the mash first, top with the seared salmon, and serve with the roasted asparagus.

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 and roasted asparagus served over a smooth sweet potato mash, finished with a squeeze of zesty lemon.

NUTRITION

402kcal
Protein
37.3g
Fat
15.3g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Salmon Fillet

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of salt and pepper.

  • 3

    Roast the asparagus for 12-15 minutes until the tips are slightly charred and tender.

  • 4

    Peel and cube the sweet potato, then steam or boil until soft enough to mash easily.

  • 5

    Mash the sweet potato until smooth, seasoning with a touch of salt if desired.

  • 6

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

  • 7

    Season the salmon fillet and sear for 4-5 minutes per side until the skin is perfectly crisp.

  • 8

    Plate the mash first, top with the seared salmon, and serve with the roasted asparagus.