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 wild salmon served over creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

467kcal
Protein
44.7g
Fat
17.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

130g Sweet Potato

150g Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F and toss the asparagus with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the asparagus for 8-10 minutes until the tips are slightly crisp.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a splash of the boiling water if needed to reach a creamy consistency.

  • 7

    Plate the salmon over the sweet potato mash alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.

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 wild salmon served over creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

467kcal
Protein
44.7g
Fat
17.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

130g Sweet Potato

150g Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F and toss the asparagus with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the asparagus for 8-10 minutes until the tips are slightly crisp.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a splash of the boiling water if needed to reach a creamy consistency.

  • 7

    Plate the salmon over the sweet potato mash alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.