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 creamy mashed sweet potatoes and tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

457kcal
Protein
44.5g
Fat
16.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Olive Oil

2 tbsp Non-fat Greek Yogurt

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

    While the potatoes boil, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crisp.

  • 5

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.

  • 6

    Plate the salmon and asparagus over the sweet potato mash and finish with a fresh squeeze of lemon juice.

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 creamy mashed sweet potatoes and tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

457kcal
Protein
44.5g
Fat
16.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Olive Oil

2 tbsp Non-fat Greek Yogurt

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

    While the potatoes boil, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crisp.

  • 5

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.

  • 6

    Plate the salmon and asparagus over the sweet potato mash and finish with a fresh squeeze of lemon juice.