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

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NUTRITION

441kcal
Protein
44.2g
Fat
17.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato

150g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Toss asparagus with half the olive oil, salt, and pepper, then roast for 10-12 minutes until tender.

  • 4

    Season the salmon with salt, pepper, and garlic powder.

  • 5

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

  • 6

    Drain the sweet potatoes and mash with a splash of water or lemon juice until smooth and creamy.

  • 7

    Plate the salmon alongside the asparagus and sweet potato mash, garnishing with fresh lemon.

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

NUTRITION

441kcal
Protein
44.2g
Fat
17.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato

150g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Toss asparagus with half the olive oil, salt, and pepper, then roast for 10-12 minutes until tender.

  • 4

    Season the salmon with salt, pepper, and garlic powder.

  • 5

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

  • 6

    Drain the sweet potatoes and mash with a splash of water or lemon juice until smooth and creamy.

  • 7

    Plate the salmon alongside the asparagus and sweet potato mash, garnishing with fresh lemon.