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 a side of oven-roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

451kcal
Protein
43.7g
Fat
17.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

130g Sweet Potato

100g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Trim the woody ends of the asparagus, toss with half of the olive oil and a pinch of salt, then roast on the baking sheet for 10 minutes.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt, pepper, and a dash of garlic powder.

  • 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 edges are golden and crisp.

  • 6

    Drain the cooked sweet potatoes and mash them thoroughly with the non-fat Greek yogurt and a bit of lemon zest until the texture is smooth and fluffy.

  • 7

    Plate the seared salmon over the warm sweet potato mash and serve the roasted asparagus alongside with a final squeeze of fresh 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 a side of oven-roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

451kcal
Protein
43.7g
Fat
17.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

130g Sweet Potato

100g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

PREPARATION

  • 1

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

  • 2

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

  • 3

    Trim the woody ends of the asparagus, toss with half of the olive oil and a pinch of salt, then roast on the baking sheet for 10 minutes.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt, pepper, and a dash of garlic powder.

  • 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 edges are golden and crisp.

  • 6

    Drain the cooked sweet potatoes and mash them thoroughly with the non-fat Greek yogurt and a bit of lemon zest until the texture is smooth and fluffy.

  • 7

    Plate the seared salmon over the warm sweet potato mash and serve the roasted asparagus alongside with a final squeeze of fresh lemon juice.