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 with tender roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

484kcal
Protein
44.5g
Fat
17.9g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Trim the woody ends of the asparagus, toss with half of the olive oil and a pinch of salt, then roast for 12 minutes.

  • 4

    Drain the sweet potatoes and mash them until smooth, stirring in the lemon zest and a pinch of pepper.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the edges are crisp and golden.

  • 7

    Plate the sweet potato mash first, top with the seared salmon, and serve with the roasted asparagus and a 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 with tender roasted asparagus, finished with a squeeze of bright lemon.

NUTRITION

484kcal
Protein
44.5g
Fat
17.9g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Trim the woody ends of the asparagus, toss with half of the olive oil and a pinch of salt, then roast for 12 minutes.

  • 4

    Drain the sweet potatoes and mash them until smooth, stirring in the lemon zest and a pinch of pepper.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the edges are crisp and golden.

  • 7

    Plate the sweet potato mash first, top with the seared salmon, and serve with the roasted asparagus and a squeeze of lemon juice.