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

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NUTRITION

451kcal
Protein
45.4g
Fat
19g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tsp Ghee

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in salted water for 12-15 minutes until fork-tender.

  • 3

    Toss the asparagus spears with olive oil and minced garlic, then roast on the prepared tray for 10 minutes.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is crisp.

  • 6

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

  • 7

    Plate the sweet potato mash alongside the roasted asparagus and top with the seared salmon and a squeeze of fresh lemon.

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

NUTRITION

451kcal
Protein
45.4g
Fat
19g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tsp Ghee

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in salted water for 12-15 minutes until fork-tender.

  • 3

    Toss the asparagus spears with olive oil and minced garlic, then roast on the prepared tray for 10 minutes.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is crisp.

  • 6

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

  • 7

    Plate the sweet potato mash alongside the roasted asparagus and top with the seared salmon and a squeeze of fresh lemon.