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 wild salmon served over a velvety sweet potato mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

465kcal
Protein
45g
Fat
15.8g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Wild Coho Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Asparagus spears, woody ends trimmed

1 tsp Avocado Oil

1 tbsp Non-fat Greek Yogurt

Pinch of sea salt, black pepper, and garlic powder

1/2 Fresh Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until very tender.

  • 3

    Toss the asparagus spears with half of the avocado oil, sea salt, and pepper, then spread them on the baking sheet and roast for 10-12 minutes.

  • 4

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season with sea salt, pepper, and garlic powder.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until opaque throughout.

  • 7

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and a pinch of salt until smooth and creamy.

  • 8

    Plate the sweet potato mash, top with the roasted asparagus and the seared salmon, and finish with a generous 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 wild salmon served over a velvety sweet potato mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

465kcal
Protein
45g
Fat
15.8g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Wild Coho Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Asparagus spears, woody ends trimmed

1 tsp Avocado Oil

1 tbsp Non-fat Greek Yogurt

Pinch of sea salt, black pepper, and garlic powder

1/2 Fresh Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until very tender.

  • 3

    Toss the asparagus spears with half of the avocado oil, sea salt, and pepper, then spread them on the baking sheet and roast for 10-12 minutes.

  • 4

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season with sea salt, pepper, and garlic powder.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until opaque throughout.

  • 7

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and a pinch of salt until smooth and creamy.

  • 8

    Plate the sweet potato mash, top with the roasted asparagus and the seared salmon, and finish with a generous squeeze of fresh lemon juice.