Name: Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Salmon Fillet; 150 grams Sweet Potato; 1 cup Asparagus; 1 teaspoon Extra Virgin Olive Oil; 2 tablespoons Non-fat Greek Yogurt; 1 tablespoon 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a creamy sweet potato mash with roasted asparagus spears, finished with a squeeze of bright lemon juice.

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NUTRITION

Protein

43.4g

Fat

15.8g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and cube the sweet potato, then boil in a pot of water until tender, about 10-12 minutes.
3
Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of sea salt.
4
Spread the asparagus on a baking sheet and roast for 10-12 minutes until tender and slightly charred.
5
Drain the sweet potatoes and mash them thoroughly with the non-fat Greek yogurt until smooth and creamy.
6
Season the salmon fillet with salt and pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
8
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is crisp and the fish is cooked to your preference.
9
Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.