Grilled Salmon with Steamed Asparagus and Sweet Potato Mash

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

Grilled Salmon with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Steamed Asparagus and Sweet Potato Mash

Salmon fillet grilled with lemon and herbs, served alongside creamy mashed sweet potatoes and tender asparagus spears finished with a bright, zesty squeeze of citrus.

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NUTRITION

461kcal
Protein
38.4g
Fat
19g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water until tender, about 10-12 minutes.

  • 2

    Preheat a grill or grill pan to medium-high heat and lightly brush the salmon with half of the olive oil, seasoning with a pinch of salt and black pepper.

  • 3

    Place the salmon on the grill skin-side up and cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 5

    Drain the sweet potatoes and mash them thoroughly with the remaining olive oil and a splash of water or unsweetened almond milk until creamy.

  • 6

    Plate the grilled salmon alongside the sweet potato mash and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.

Grilled Salmon with Steamed Asparagus and Sweet Potato Mash

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

Grilled Salmon with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Steamed Asparagus and Sweet Potato Mash

Salmon fillet grilled with lemon and herbs, served alongside creamy mashed sweet potatoes and tender asparagus spears finished with a bright, zesty squeeze of citrus.

NUTRITION

461kcal
Protein
38.4g
Fat
19g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water until tender, about 10-12 minutes.

  • 2

    Preheat a grill or grill pan to medium-high heat and lightly brush the salmon with half of the olive oil, seasoning with a pinch of salt and black pepper.

  • 3

    Place the salmon on the grill skin-side up and cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 5

    Drain the sweet potatoes and mash them thoroughly with the remaining olive oil and a splash of water or unsweetened almond milk until creamy.

  • 6

    Plate the grilled salmon alongside the sweet potato mash and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.