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 paired with a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

384kcal
Protein
41.6g
Fat
12.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Pink Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden-brown.

  • 5

    Drain the sweet potatoes and mash them thoroughly until smooth, adding a splash of hot water if needed for a creamier consistency.

  • 6

    Plate the salmon alongside the sweet potato mash and asparagus, finishing the dish 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 paired with a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

384kcal
Protein
41.6g
Fat
12.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Pink Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden-brown.

  • 5

    Drain the sweet potatoes and mash them thoroughly until smooth, adding a splash of hot water if needed for a creamier consistency.

  • 6

    Plate the salmon alongside the sweet potato mash and asparagus, finishing the dish with a fresh squeeze of lemon juice.