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 wild salmon served over creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

469kcal
Protein
46.5g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

0.5 teaspoon Garlic Powder

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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 a pot of water for 10-12 minutes until fork-tender.

  • 3

    Toss the asparagus spears with half the olive oil, salt, and pepper, then roast for 12 minutes until tender-crisp.

  • 4

    Season the salmon fillet with salt, pepper, and garlic powder.

  • 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.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for consistency.

  • 7

    Plate the salmon over the sweet potato mash with the roasted asparagus on the side.

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 wild salmon served over creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

469kcal
Protein
46.5g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

0.5 teaspoon Garlic Powder

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 a pot of water for 10-12 minutes until fork-tender.

  • 3

    Toss the asparagus spears with half the olive oil, salt, and pepper, then roast for 12 minutes until tender-crisp.

  • 4

    Season the salmon fillet with salt, pepper, and garlic powder.

  • 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.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for consistency.

  • 7

    Plate the salmon over the sweet potato mash with the roasted asparagus on the side.