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 a creamy sweet potato mash, finished with a squeeze of bright, zesty lemon.

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NUTRITION

490kcal
Protein
42.5g
Fat
20.3g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 cup Asparagus spears

150g Sweet Potato

1 tsp Ghee

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato, then boil or steam until tender, approximately 12-15 minutes.

  • 3

    Toss the asparagus with a pinch of salt and pepper, then roast on the prepared baking sheet for 10-12 minutes until tender-crisp.

  • 4

    Heat a non-stick skillet over medium-high heat with half of the ghee.

  • 5

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the internal temperature reaches 145°F.

  • 6

    Drain the sweet potatoes and mash them with the remaining ghee and a splash of hot water if needed for creaminess.

  • 7

    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 a creamy sweet potato mash, finished with a squeeze of bright, zesty lemon.

NUTRITION

490kcal
Protein
42.5g
Fat
20.3g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 cup Asparagus spears

150g Sweet Potato

1 tsp Ghee

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato, then boil or steam until tender, approximately 12-15 minutes.

  • 3

    Toss the asparagus with a pinch of salt and pepper, then roast on the prepared baking sheet for 10-12 minutes until tender-crisp.

  • 4

    Heat a non-stick skillet over medium-high heat with half of the ghee.

  • 5

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the internal temperature reaches 145°F.

  • 6

    Drain the sweet potatoes and mash them with the remaining ghee and a splash of hot water if needed for creaminess.

  • 7

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