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 salmon served over creamy mashed sweet potatoes and roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

486kcal
Protein
45.3g
Fat
17.4g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon 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 water for 12-15 minutes until tender.

  • 3

    Toss asparagus spears with half the avocado oil and a pinch of sea salt, then roast for 10 minutes.

  • 4

    Drain the sweet potatoes and mash until smooth, adding a splash of water if needed for creaminess.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the salmon fillet for 4-5 minutes per side until the skin is perfectly crisp.

  • 7

    Serve the salmon over the sweet potato mash with the roasted asparagus and a fresh squeeze of lemon juice.

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 salmon served over creamy mashed sweet potatoes and roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

486kcal
Protein
45.3g
Fat
17.4g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon 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 water for 12-15 minutes until tender.

  • 3

    Toss asparagus spears with half the avocado oil and a pinch of sea salt, then roast for 10 minutes.

  • 4

    Drain the sweet potatoes and mash until smooth, adding a splash of water if needed for creaminess.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the salmon fillet for 4-5 minutes per side until the skin is perfectly crisp.

  • 7

    Serve the salmon over the sweet potato mash with the roasted asparagus and a fresh squeeze of lemon juice.