Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over creamy mashed sweet potatoes with tender roasted asparagus and a squeeze of bright, zesty lemon.

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NUTRITION

480kcal
Protein
44.5g
Fat
17.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

150g Sweet Potato, peeled and cubed

100g Fresh Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

  • 2

    Place the trimmed asparagus on the baking sheet, drizzle with half of the avocado oil and a pinch of sea salt, then roast for 12 minutes until tender.

  • 3

    While asparagus roasts, place the cubed sweet potato in a pot of boiling water and cook for 10 to 12 minutes until fork-tender.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season the flesh side with sea salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed for a creamy consistency.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a final squeeze of fresh lemon juice.

Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over creamy mashed sweet potatoes with tender roasted asparagus and a squeeze of bright, zesty lemon.

NUTRITION

480kcal
Protein
44.5g
Fat
17.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

150g Sweet Potato, peeled and cubed

100g Fresh Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

  • 2

    Place the trimmed asparagus on the baking sheet, drizzle with half of the avocado oil and a pinch of sea salt, then roast for 12 minutes until tender.

  • 3

    While asparagus roasts, place the cubed sweet potato in a pot of boiling water and cook for 10 to 12 minutes until fork-tender.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season the flesh side with sea salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed for a creamy consistency.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a final squeeze of fresh lemon juice.