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

Try 7 days free, then $12.99 / mo.

NUTRITION

419kcal
Protein
36.2g
Fat
16.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

120 grams Sweet Potato

150 grams Asparagus

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Trim the woody ends of the asparagus and toss with half of the olive oil and a pinch of salt.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender-crisp and slightly charred.

  • 5

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

  • 6

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

  • 7

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the center is cooked through.

  • 8

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

NUTRITION

419kcal
Protein
36.2g
Fat
16.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

120 grams Sweet Potato

150 grams Asparagus

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Trim the woody ends of the asparagus and toss with half of the olive oil and a pinch of salt.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until tender-crisp and slightly charred.

  • 5

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

  • 6

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

  • 7

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the center is cooked through.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing the dish with a fresh squeeze of lemon juice.