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 over creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

464kcal
Protein
46g
Fat
17.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

100g Fresh Asparagus

2 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into small cubes, then boil in a pot of water until fork-tender.

  • 3

    Trim the woody ends off the asparagus and toss with half of the olive oil on the prepared baking sheet.

  • 4

    Roast the asparagus for 10 to 12 minutes until tender but still slightly crisp.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with the remaining oil over medium-high heat.

  • 6

    Cook the salmon for about 4 to 5 minutes per side until the skin is golden and the center is opaque.

  • 7

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

  • 8

    Plate the salmon alongside the mash and roasted asparagus, finishing with a bright 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 over creamy sweet potato mash with oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

464kcal
Protein
46g
Fat
17.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

100g Fresh Asparagus

2 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into small cubes, then boil in a pot of water until fork-tender.

  • 3

    Trim the woody ends off the asparagus and toss with half of the olive oil on the prepared baking sheet.

  • 4

    Roast the asparagus for 10 to 12 minutes until tender but still slightly crisp.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with the remaining oil over medium-high heat.

  • 6

    Cook the salmon for about 4 to 5 minutes per side until the skin is golden and the center is opaque.

  • 7

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

  • 8

    Plate the salmon alongside the mash and roasted asparagus, finishing with a bright squeeze of lemon juice.