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 garlic-roasted asparagus and a creamy sweet potato mash, finished with a bright squeeze of zesty lemon.

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NUTRITION

453kcal
Protein
44.7g
Fat
16.3g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

110g Sweet Potato

1 cup Asparagus

1/4 cup Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato, then boil in a pot of water until fork-tender, approximately 12 to 15 minutes.

  • 3

    Trim the woody ends off the asparagus and toss the spears on a baking sheet with half of the olive oil, minced garlic, salt, and pepper.

  • 4

    Roast the asparagus in the oven for 10 to 12 minutes until tender-crisp and slightly charred.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Drain the cooked sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 8

    Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish 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 garlic-roasted asparagus and a creamy sweet potato mash, finished with a bright squeeze of zesty lemon.

NUTRITION

453kcal
Protein
44.7g
Fat
16.3g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

110g Sweet Potato

1 cup Asparagus

1/4 cup Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato, then boil in a pot of water until fork-tender, approximately 12 to 15 minutes.

  • 3

    Trim the woody ends off the asparagus and toss the spears on a baking sheet with half of the olive oil, minced garlic, salt, and pepper.

  • 4

    Roast the asparagus in the oven for 10 to 12 minutes until tender-crisp and slightly charred.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Drain the cooked sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 8

    Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish the dish with a fresh squeeze of lemon juice.