Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Crispy pan-seared salmon served over a creamy sweet potato mash with tender roasted asparagus, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

457kcal
Protein
45g
Fat
13.5g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Sockeye Salmon Fillet

1 cup Sweet Potato, cubed

5 spears Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Peel and chop the sweet potato into small cubes, then boil in a pot of water for 10 to 12 minutes until fork-tender.

  • 2

    Drain the water and mash the sweet potatoes until smooth, adding a pinch of sea salt for flavor.

  • 3

    Toss the asparagus spears with half of the olive oil and roast in a preheated oven at 400°F for 8 to 10 minutes until tender.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet and sear for 4 to 5 minutes per side until the skin is crispy and the fish is cooked through.

  • 6

    Serve the seared salmon over the warm sweet potato mash with the roasted asparagus on the side.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Crispy pan-seared salmon served over a creamy sweet potato mash with tender roasted asparagus, finished with a bright squeeze of lemon and flaky sea salt.

NUTRITION

457kcal
Protein
45g
Fat
13.5g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Sockeye Salmon Fillet

1 cup Sweet Potato, cubed

5 spears Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Peel and chop the sweet potato into small cubes, then boil in a pot of water for 10 to 12 minutes until fork-tender.

  • 2

    Drain the water and mash the sweet potatoes until smooth, adding a pinch of sea salt for flavor.

  • 3

    Toss the asparagus spears with half of the olive oil and roast in a preheated oven at 400°F for 8 to 10 minutes until tender.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet and sear for 4 to 5 minutes per side until the skin is crispy and the fish is cooked through.

  • 6

    Serve the seared salmon over the warm sweet potato mash with the roasted asparagus on the side.