Pan-Seared Salmon with Herb Potato Mash and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Herb Potato Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb Potato Mash and Roasted Asparagus

Pan-seared salmon fillet served over creamy herb-infused potato mash with a side of tender roasted asparagus and a bright squeeze of fresh lemon.

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NUTRITION

479kcal
Protein
46g
Fat
15.9g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild Atlantic Salmon fillet

1 medium Yellow Potato, peeled and cubed

1/4 cup Nonfat Greek Yogurt

1 cup Asparagus spears, trimmed

1 tsp Olive Oil

1 tbsp Fresh Dill, chopped

1 clove Garlic, minced

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PREPARATION

  • 1

    Place the cubed potato in a pot of salted water, bring to a boil, and cook for 12-15 minutes until tender.

  • 2

    Preheat your oven to 400°F and toss the asparagus with half of the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred.

  • 4

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

    Drain the potatoes and mash them thoroughly with the Greek yogurt, minced garlic, and fresh dill until smooth and creamy.

  • 7

    Plate the salmon over the herb mash and serve alongside the roasted asparagus with an optional lemon wedge.

Pan-Seared Salmon with Herb Potato Mash and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Herb Potato Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb Potato Mash and Roasted Asparagus

Pan-seared salmon fillet served over creamy herb-infused potato mash with a side of tender roasted asparagus and a bright squeeze of fresh lemon.

NUTRITION

479kcal
Protein
46g
Fat
15.9g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild Atlantic Salmon fillet

1 medium Yellow Potato, peeled and cubed

1/4 cup Nonfat Greek Yogurt

1 cup Asparagus spears, trimmed

1 tsp Olive Oil

1 tbsp Fresh Dill, chopped

1 clove Garlic, minced

PREPARATION

  • 1

    Place the cubed potato in a pot of salted water, bring to a boil, and cook for 12-15 minutes until tender.

  • 2

    Preheat your oven to 400°F and toss the asparagus with half of the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred.

  • 4

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

    Drain the potatoes and mash them thoroughly with the Greek yogurt, minced garlic, and fresh dill until smooth and creamy.

  • 7

    Plate the salmon over the herb mash and serve alongside the roasted asparagus with an optional lemon wedge.