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 fillet paired with garlic-roasted asparagus and creamy mashed sweet potato, finished with a bright squeeze of lemon and fresh dill.

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NUTRITION

463kcal
Protein
45g
Fat
17.3g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Dill, chopped

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PREPARATION

  • 1

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

  • 2

    Place the asparagus on the baking sheet, drizzle with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, steam or boil the sweet potato cubes until fork-tender, then drain and mash them thoroughly with a splash of hot water or lemon juice.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 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 the skin is crispy and the flesh is cooked through.

  • 6

    Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and garnish everything with fresh dill and a final squeeze of lemon.

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 fillet paired with garlic-roasted asparagus and creamy mashed sweet potato, finished with a bright squeeze of lemon and fresh dill.

NUTRITION

463kcal
Protein
45g
Fat
17.3g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Dill, chopped

PREPARATION

  • 1

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

  • 2

    Place the asparagus on the baking sheet, drizzle with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, steam or boil the sweet potato cubes until fork-tender, then drain and mash them thoroughly with a splash of hot water or lemon juice.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 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 the skin is crispy and the flesh is cooked through.

  • 6

    Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and garnish everything with fresh dill and a final squeeze of lemon.