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: 5.5 oz Wild Atlantic Salmon; 1 medium Sweet Potato; 1 cup Asparagus spears; 1/4 cup Non-fat Greek Yogurt; 1/2 tsp Avocado Oil; 1 Lemon wedge

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 wild salmon served over a creamy Greek yogurt sweet potato mash with tender roasted asparagus and a squeeze of bright lemon.

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NUTRITION

Protein

41.4g

Fat

19g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1 medium Sweet Potato

1 cup Asparagus spears

1/4 cup Non-fat Greek Yogurt

1/2 tsp Avocado Oil

1 Lemon wedge

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Peel the sweet potato, chop into cubes, and boil in a pot of water for 12-15 minutes until very soft.
3
Snap the woody ends off the asparagus, place on the baking sheet, and roast for 10-12 minutes until tender.
4
Heat the avocado oil in a non-stick skillet over medium-high heat.
5
Season the salmon with salt and pepper, then sear for 4-5 minutes on the skin side and 2-3 minutes on the other side until cooked through.
6
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
7
Plate the sweet potato mash, top with the salmon fillet, and serve the roasted asparagus on the side with a fresh lemon squeeze.