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 over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

442kcal
Protein
39.2g
Fat
15.7g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 avocado oil and a pinch of salt.

  • 4

    Spread asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.

  • 5

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

  • 6

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

  • 7

    Place salmon in the pan skin-side down (if applicable) and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until opaque.

  • 8

    Drain the sweet potatoes and mash them until smooth using a fork or masher, adding a splash of hot water if needed for consistency.

  • 9

    Plate the sweet potato mash, top with the roasted asparagus and seared salmon, then 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 over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

442kcal
Protein
39.2g
Fat
15.7g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 avocado oil and a pinch of salt.

  • 4

    Spread asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.

  • 5

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

  • 6

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

  • 7

    Place salmon in the pan skin-side down (if applicable) and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until opaque.

  • 8

    Drain the sweet potatoes and mash them until smooth using a fork or masher, adding a splash of hot water if needed for consistency.

  • 9

    Plate the sweet potato mash, top with the roasted asparagus and seared salmon, then finish with a fresh squeeze of lemon juice.