Seared Salmon with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a velvety sweet potato mash with a side of tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

425kcal
Protein
41.8g
Fat
14.4g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

150 grams Sweet Potato

140 grams Asparagus

1.2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender, about 12-15 minutes.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green.

  • 3

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

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon and cook for another 3 minutes until the center is just opaque.

  • 6

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

  • 7

    Plate the mash, top with the seared salmon, and serve alongside the asparagus with a fresh squeeze of lemon juice.

Seared Salmon with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a velvety sweet potato mash with a side of tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

425kcal
Protein
41.8g
Fat
14.4g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

150 grams Sweet Potato

140 grams Asparagus

1.2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender, about 12-15 minutes.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green.

  • 3

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

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon and cook for another 3 minutes until the center is just opaque.

  • 6

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

  • 7

    Plate the mash, top with the seared salmon, and serve alongside the asparagus with a fresh squeeze of lemon juice.