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 fillet served over a creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

444kcal
Protein
44.5g
Fat
13.9g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

150g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Prick the sweet potato with a fork and bake until tender, about 45 minutes.

  • 3

    Toss asparagus with half the olive oil, salt, and pepper, then roast on a baking sheet for 10-12 minutes.

  • 4

    Season salmon fillet with salt and pepper to taste.

  • 5

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

  • 6

    Remove the skin from the baked sweet potato and mash the flesh in a bowl until smooth and creamy.

  • 7

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

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 fillet served over a creamy sweet potato mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

444kcal
Protein
44.5g
Fat
13.9g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

150g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Prick the sweet potato with a fork and bake until tender, about 45 minutes.

  • 3

    Toss asparagus with half the olive oil, salt, and pepper, then roast on a baking sheet for 10-12 minutes.

  • 4

    Season salmon fillet with salt and pepper to taste.

  • 5

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

  • 6

    Remove the skin from the baked sweet potato and mash the flesh in a bowl until smooth and creamy.

  • 7

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