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 roasted asparagus and a squeeze of bright lemon.

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NUTRITION

470kcal
Protein
43.2g
Fat
16.9g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Salmon Fillet

1.3 cups Sweet Potato, mashed

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and chop the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until soft.

  • 3

    Trim the woody ends off the asparagus, toss with half the avocado oil, salt, and pepper, and roast for 10 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for 3-4 more minutes.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a pinch of salt and a tablespoon of hot water if needed for creaminess.

  • 8

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side, topped 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 with roasted asparagus and a squeeze of bright lemon.

NUTRITION

470kcal
Protein
43.2g
Fat
16.9g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Salmon Fillet

1.3 cups Sweet Potato, mashed

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and chop the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until soft.

  • 3

    Trim the woody ends off the asparagus, toss with half the avocado oil, salt, and pepper, and roast for 10 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for 3-4 more minutes.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a pinch of salt and a tablespoon of hot water if needed for creaminess.

  • 8

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side, topped with a fresh squeeze of lemon juice.