Grilled Salmon Fillet 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.

Grilled Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Grilled salmon fillet seasoned with lemon and garlic, served over creamy whipped sweet potatoes with a side of tender, snappy steamed asparagus.

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NUTRITION

474kcal
Protein
45g
Fat
16.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

5.3 oz Sweet Potato

3.5 oz Asparagus

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Rub the salmon fillet with half the olive oil and season with a pinch of salt and garlic powder.

  • 4

    Grill the salmon for 4 to 5 minutes per side until it reaches your desired doneness and flakes easily.

  • 5

    Steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green.

  • 6

    Drain the sweet potatoes and mash them with the Greek yogurt and remaining olive oil until smooth.

  • 7

    Plate the creamy mash, top with the grilled salmon, and serve with the snappy asparagus on the side.

Grilled Salmon Fillet 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.

Grilled Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Grilled salmon fillet seasoned with lemon and garlic, served over creamy whipped sweet potatoes with a side of tender, snappy steamed asparagus.

NUTRITION

474kcal
Protein
45g
Fat
16.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

5.3 oz Sweet Potato

3.5 oz Asparagus

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Rub the salmon fillet with half the olive oil and season with a pinch of salt and garlic powder.

  • 4

    Grill the salmon for 4 to 5 minutes per side until it reaches your desired doneness and flakes easily.

  • 5

    Steam the asparagus spears over boiling water for 3 to 5 minutes until they are bright green.

  • 6

    Drain the sweet potatoes and mash them with the Greek yogurt and remaining olive oil until smooth.

  • 7

    Plate the creamy mash, top with the grilled salmon, and serve with the snappy asparagus on the side.