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 with garlic-roasted asparagus and creamy mashed sweet potato, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

481kcal
Protein
45.0g
Fat
17.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes and boil in a pot of salted water until tender, approximately 12 minutes.

  • 2

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

  • 3

    Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the baking sheet.

  • 4

    Roast the asparagus for 10-12 minutes until the tips are slightly crisp and the stalks are tender.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with 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

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed to reach a creamy consistency.

  • 8

    Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish with a fresh squeeze of 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.

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 with garlic-roasted asparagus and creamy mashed sweet potato, finished with a squeeze of zesty lemon.

NUTRITION

481kcal
Protein
45.0g
Fat
17.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes and boil in a pot of salted water until tender, approximately 12 minutes.

  • 2

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

  • 3

    Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the baking sheet.

  • 4

    Roast the asparagus for 10-12 minutes until the tips are slightly crisp and the stalks are tender.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with 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

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed to reach a creamy consistency.

  • 8

    Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish with a fresh squeeze of lemon juice.