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 a creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

420kcal
Protein
40.6g
Fat
16.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Peel and cube the sweet potato then boil in a pot of water until tender, about 12 to 15 minutes.

  • 2

    Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 3

    Trim the woody ends off the asparagus and toss them with half of the olive oil and minced garlic on the baking sheet.

  • 4

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

  • 5

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed for a creamy consistency.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

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

  • 8

    Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.

  • 9

    Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily.

  • 10

    Plate the sweet potato mash and asparagus alongside the salmon and 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 a creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

420kcal
Protein
40.6g
Fat
16.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Peel and cube the sweet potato then boil in a pot of water until tender, about 12 to 15 minutes.

  • 2

    Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 3

    Trim the woody ends off the asparagus and toss them with half of the olive oil and minced garlic on the baking sheet.

  • 4

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

  • 5

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed for a creamy consistency.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

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

  • 8

    Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.

  • 9

    Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily.

  • 10

    Plate the sweet potato mash and asparagus alongside the salmon and finish with a fresh squeeze of lemon juice.