Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served with garlic-roasted asparagus and a creamy sweet potato mash, finished with a bright squeeze of zesty lemon.

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NUTRITION

464kcal
Protein
42.9g
Fat
17.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nonfat Plain Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

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

  • 4

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

  • 5

    While the vegetables cook, 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 with the Greek yogurt until the texture is smooth and creamy.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.

Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served with garlic-roasted asparagus and a creamy sweet potato mash, finished with a bright squeeze of zesty lemon.

NUTRITION

464kcal
Protein
42.9g
Fat
17.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nonfat Plain Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

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

  • 4

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

  • 5

    While the vegetables cook, 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 with the Greek yogurt until the texture is smooth and creamy.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.