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 salmon fillet served over creamy mashed sweet potatoes and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

406kcal
Protein
38.1g
Fat
12.6g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

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PREPARATION

  • 1

    Peel the sweet potato and cut into 1-inch cubes, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 2

    Drain the sweet potato and mash thoroughly in a bowl, adding a splash of water or lemon juice if needed for a smoother consistency.

  • 3

    Trim the woody ends of the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

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

  • 8

    Garnish with a fresh squeeze of lemon juice before serving.

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 salmon fillet served over creamy mashed sweet potatoes and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

406kcal
Protein
38.1g
Fat
12.6g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

PREPARATION

  • 1

    Peel the sweet potato and cut into 1-inch cubes, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 2

    Drain the sweet potato and mash thoroughly in a bowl, adding a splash of water or lemon juice if needed for a smoother consistency.

  • 3

    Trim the woody ends of the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

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

  • 8

    Garnish with a fresh squeeze of lemon juice before serving.