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 creamy mashed sweet potatoes with a side of roasted asparagus and a bright squeeze of lemon.

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NUTRITION

462kcal
Protein
42.5g
Fat
16.4g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 wedge Lemon

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PREPARATION

  • 1

    Preheat 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 until tender, about 12 minutes.

  • 3

    Trim the tough ends of the asparagus, toss with half of the olive oil, and roast for 10-12 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the salmon for 4-5 minutes per side until golden.

  • 6

    Drain the sweet potatoes and mash thoroughly with the Greek yogurt until smooth and creamy.

  • 7

    Serve the seared salmon over the sweet potato mash with the roasted asparagus and a fresh lemon wedge.

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 creamy mashed sweet potatoes with a side of roasted asparagus and a bright squeeze of lemon.

NUTRITION

462kcal
Protein
42.5g
Fat
16.4g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 wedge Lemon

PREPARATION

  • 1

    Preheat 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 until tender, about 12 minutes.

  • 3

    Trim the tough ends of the asparagus, toss with half of the olive oil, and roast for 10-12 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the salmon for 4-5 minutes per side until golden.

  • 6

    Drain the sweet potatoes and mash thoroughly with the Greek yogurt until smooth and creamy.

  • 7

    Serve the seared salmon over the sweet potato mash with the roasted asparagus and a fresh lemon wedge.