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 over a creamy sweet potato mash with a side of tender steamed asparagus, finished with a bright squeeze of lemon and a hint of smoky paprika.

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NUTRITION

504kcal
Protein
41.4g
Fat
25.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Asparagus spears

90 grams Sweet Potato

0.5 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

0.25 teaspoon Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    While the potato cooks, steam the asparagus spears for 4-6 minutes until bright green and tender-crisp.

  • 3

    Drain the sweet potato and mash it until smooth, seasoning with a pinch of salt and pepper.

  • 4

    Pat the salmon fillet dry and season both sides with salt, pepper, and the smoked paprika.

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the center is opaque and the exterior is golden.

  • 7

    Plate the salmon over the sweet potato mash with the asparagus on the side, finishing with a fresh squeeze of 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 fillet served over a creamy sweet potato mash with a side of tender steamed asparagus, finished with a bright squeeze of lemon and a hint of smoky paprika.

NUTRITION

504kcal
Protein
41.4g
Fat
25.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Asparagus spears

90 grams Sweet Potato

0.5 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

0.25 teaspoon Smoked Paprika

PREPARATION

  • 1

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

  • 2

    While the potato cooks, steam the asparagus spears for 4-6 minutes until bright green and tender-crisp.

  • 3

    Drain the sweet potato and mash it until smooth, seasoning with a pinch of salt and pepper.

  • 4

    Pat the salmon fillet dry and season both sides with salt, pepper, and the smoked paprika.

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the center is opaque and the exterior is golden.

  • 7

    Plate the salmon over the sweet potato mash with the asparagus on the side, finishing with a fresh squeeze of lemon juice.