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 fillet served over creamy mashed sweet potatoes and tender roasted asparagus with a hint of garlic and a bright, zesty lemon finish.

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NUTRITION

452kcal
Protein
46.1g
Fat
18.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a small pot of water until fork-tender.

  • 2

    Drain the sweet potato and mash thoroughly, adding a pinch of sea salt if desired.

  • 3

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

  • 4

    Toss the asparagus spears with half of the olive oil and the minced garlic, then roast for 10-12 minutes until tender-crisp.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.

  • 8

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily.

  • 9

    Spread the sweet potato mash on a plate, top with the roasted asparagus, and place the seared salmon on top.

  • 10

    Finish with a squeeze of fresh lemon juice for a bright, zesty flavor.

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 fillet served over creamy mashed sweet potatoes and tender roasted asparagus with a hint of garlic and a bright, zesty lemon finish.

NUTRITION

452kcal
Protein
46.1g
Fat
18.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a small pot of water until fork-tender.

  • 2

    Drain the sweet potato and mash thoroughly, adding a pinch of sea salt if desired.

  • 3

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

  • 4

    Toss the asparagus spears with half of the olive oil and the minced garlic, then roast for 10-12 minutes until tender-crisp.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.

  • 8

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily.

  • 9

    Spread the sweet potato mash on a plate, top with the roasted asparagus, and place the seared salmon on top.

  • 10

    Finish with a squeeze of fresh lemon juice for a bright, zesty flavor.