Seared Salmon Fillet 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.

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served with a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

553kcal
Protein
40.1g
Fat
27.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of boiling water and cook until tender, about 10-12 minutes.

  • 2

    While potatoes cook, set up a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until reached desired doneness.

  • 7

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

  • 8

    Plate the sweet potato mash alongside the steamed asparagus and the seared salmon.

  • 9

    Drizzle the lemon juice over the salmon and asparagus before serving.

Seared Salmon Fillet 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.

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served with a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

553kcal
Protein
40.1g
Fat
27.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of boiling water and cook until tender, about 10-12 minutes.

  • 2

    While potatoes cook, set up a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon carefully and cook for another 2-3 minutes until reached desired doneness.

  • 7

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

  • 8

    Plate the sweet potato mash alongside the steamed asparagus and the seared salmon.

  • 9

    Drizzle the lemon juice over the salmon and asparagus before serving.