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 fillet served over velvety mashed sweet potatoes with tender steamed asparagus and a squeeze of fresh lemon.

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NUTRITION

465kcal
Protein
43.8g
Fat
17.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

100g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water for 12 minutes until fork-tender.

  • 2

    Steam the asparagus spears over simmering water for 5 minutes until bright green and crisp-tender.

  • 3

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

  • 4

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

  • 5

    Place salmon in the pan and sear for 4-5 minutes until the skin is golden and crispy.

  • 6

    Flip the fillet and cook for another 3 minutes until the center is just opaque.

  • 7

    Drain the sweet potatoes and mash until smooth, mixing in a teaspoon of lemon juice.

  • 8

    Plate the salmon over the warm sweet potato mash with the asparagus on the side.

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 fillet served over velvety mashed sweet potatoes with tender steamed asparagus and a squeeze of fresh lemon.

NUTRITION

465kcal
Protein
43.8g
Fat
17.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

100g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water for 12 minutes until fork-tender.

  • 2

    Steam the asparagus spears over simmering water for 5 minutes until bright green and crisp-tender.

  • 3

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

  • 4

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

  • 5

    Place salmon in the pan and sear for 4-5 minutes until the skin is golden and crispy.

  • 6

    Flip the fillet and cook for another 3 minutes until the center is just opaque.

  • 7

    Drain the sweet potatoes and mash until smooth, mixing in a teaspoon of lemon juice.

  • 8

    Plate the salmon over the warm sweet potato mash with the asparagus on the side.