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 served over creamy mashed sweet potatoes with a side of oven-roasted asparagus spears, finished with a squeeze of bright lemon.

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NUTRITION

504kcal
Protein
39.8g
Fat
28.2g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6.17 oz Salmon Fillet

80g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

    Peel and dice the sweet potato, then boil or steam until soft, approximately 10-12 minutes.

  • 5

    Drain the sweet potato and mash thoroughly, adding a splash of water or a teaspoon of lemon juice to reach a creamy consistency.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 8

    Plate the sweet potato mash, arrange the roasted asparagus alongside, and top with the seared salmon.

  • 9

    Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.

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 served over creamy mashed sweet potatoes with a side of oven-roasted asparagus spears, finished with a squeeze of bright lemon.

NUTRITION

504kcal
Protein
39.8g
Fat
28.2g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6.17 oz Salmon Fillet

80g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

    Peel and dice the sweet potato, then boil or steam until soft, approximately 10-12 minutes.

  • 5

    Drain the sweet potato and mash thoroughly, adding a splash of water or a teaspoon of lemon juice to reach a creamy consistency.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 8

    Plate the sweet potato mash, arrange the roasted asparagus alongside, and top with the seared salmon.

  • 9

    Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.