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 oven-roasted asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

455kcal
Protein
42.5g
Fat
15.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato

100 grams Fresh Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1.5 ounces Non-fat Plain Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then boil in a pot of water until tender, about 10-12 minutes.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast on a baking sheet for 10 minutes until tender-crisp.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

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

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.

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 oven-roasted asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

455kcal
Protein
42.5g
Fat
15.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato

100 grams Fresh Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1.5 ounces Non-fat Plain Greek Yogurt

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then boil in a pot of water until tender, about 10-12 minutes.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast on a baking sheet for 10 minutes until tender-crisp.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

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

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.