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

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

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NUTRITION

444kcal
Protein
37g
Fat
17.2g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Peel the sweet potato and cut into chunks, then boil in salted water until tender.

  • 2

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

  • 3

    Toss the asparagus spears with half the olive oil, salt, and pepper, then roast for 10-12 minutes.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is flaky.

  • 7

    Drain the sweet potatoes and mash until smooth, adding a splash of water if needed for texture.

  • 8

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

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

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

NUTRITION

444kcal
Protein
37g
Fat
17.2g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Peel the sweet potato and cut into chunks, then boil in salted water until tender.

  • 2

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

  • 3

    Toss the asparagus spears with half the olive oil, salt, and pepper, then roast for 10-12 minutes.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is flaky.

  • 7

    Drain the sweet potatoes and mash until smooth, adding a splash of water if needed for texture.

  • 8

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