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 fillet served with a creamy sweet potato mash and vibrant steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

466kcal
Protein
43.3g
Fat
19.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Ghee

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil or steam until tender, about 12-15 minutes.

  • 2

    Pat the salmon fillet dry and season with sea salt and cracked black pepper.

  • 3

    Heat 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 crisp.

  • 4

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 5

    Drain the sweet potatoes and mash with ghee and a pinch of salt until creamy and smooth.

  • 6

    Plate the salmon alongside the mash and asparagus, serving immediately with a fresh lemon wedge.

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 fillet served with a creamy sweet potato mash and vibrant steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

466kcal
Protein
43.3g
Fat
19.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Ghee

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil or steam until tender, about 12-15 minutes.

  • 2

    Pat the salmon fillet dry and season with sea salt and cracked black pepper.

  • 3

    Heat 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 crisp.

  • 4

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 5

    Drain the sweet potatoes and mash with ghee and a pinch of salt until creamy and smooth.

  • 6

    Plate the salmon alongside the mash and asparagus, serving immediately with a fresh lemon wedge.