Name: Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Sockeye Salmon Fillet; 150 grams Sweet Potato; 100 grams Asparagus; 1.5 teaspoons Olive Oil; 1 clove Garlic; 1 tablespoon 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared sockeye salmon served over creamy mashed sweet potatoes with a side of garlic-roasted asparagus and a bright squeeze of zesty lemon.

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NUTRITION

Protein

43.8g

Fat

16g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1.5 teaspoons Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

1
Peel and cube the sweet potato, then boil in salted water until tender, about 12-15 minutes.
2
Preheat oven to 400°F and line a baking sheet with parchment paper.
3
Toss asparagus with half the olive oil, minced garlic, salt, and pepper, then roast for 10 minutes until tender-crisp.
4
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the salmon skin-side down for 4 minutes, then flip and cook for 3 minutes until just opaque.
7
Drain the sweet potatoes and mash thoroughly until smooth and fluffy.
8
Serve the salmon atop the mash with the roasted asparagus, finishing with a fresh squeeze of lemon juice.