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 paired with a velvety sweet potato mash and tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

465kcal
Protein
43.2g
Fat
16.3g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 tbsp Fresh Lemon Juice

Sea salt, black pepper, and garlic powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 3

    Toss the asparagus spears with half of the olive oil, sea salt, and pepper, then spread them on the baking sheet and roast for 10-12 minutes.

  • 4

    While vegetables cook, season the salmon fillet with sea salt, pepper, and garlic powder.

  • 5

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

  • 6

    Drain the sweet potatoes and mash them thoroughly, stirring in the Greek yogurt and a pinch of salt until smooth and creamy.

  • 7

    Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing the entire 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 paired with a velvety sweet potato mash and tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

465kcal
Protein
43.2g
Fat
16.3g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 tbsp Fresh Lemon Juice

Sea salt, black pepper, and garlic powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 3

    Toss the asparagus spears with half of the olive oil, sea salt, and pepper, then spread them on the baking sheet and roast for 10-12 minutes.

  • 4

    While vegetables cook, season the salmon fillet with sea salt, pepper, and garlic powder.

  • 5

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

  • 6

    Drain the sweet potatoes and mash them thoroughly, stirring in the Greek yogurt and a pinch of salt until smooth and creamy.

  • 7

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