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 wild salmon served with oven-roasted asparagus and a smooth sweet potato mash, finished with a squeeze of bright, zesty lemon.

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NUTRITION

333kcal
Protein
35.3g
Fat
12.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5.7 ounces Wild Atlantic Salmon Fillet

80 grams Sweet Potato (peeled and cubed)

1 cup Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until very tender.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast in the oven for 10 minutes until tender-crisp.

  • 4

    Drain the sweet potatoes and mash them thoroughly with a fork until smooth, adding a tiny splash of water if needed to reach your desired consistency.

  • 5

    Season the salmon fillet with a pinch of salt and pepper.

  • 6

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

  • 7

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side and a fresh lemon wedge for squeezing.

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 wild salmon served with oven-roasted asparagus and a smooth sweet potato mash, finished with a squeeze of bright, zesty lemon.

NUTRITION

333kcal
Protein
35.3g
Fat
12.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5.7 ounces Wild Atlantic Salmon Fillet

80 grams Sweet Potato (peeled and cubed)

1 cup Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until very tender.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast in the oven for 10 minutes until tender-crisp.

  • 4

    Drain the sweet potatoes and mash them thoroughly with a fork until smooth, adding a tiny splash of water if needed to reach your desired consistency.

  • 5

    Season the salmon fillet with a pinch of salt and pepper.

  • 6

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

  • 7

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side and a fresh lemon wedge for squeezing.