Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

Pan-seared wild salmon served with garlic-mashed Yukon Gold potatoes and tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

450kcal
Protein
46.8g
Fat
18.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

120g Yukon Gold Potato

100g Asparagus

1 tsp Olive Oil

1 clove Garlic

1 tsp Lemon Juice

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PREPARATION

  • 1

    Peel and chop the potato into chunks, then boil in salted water for 12-15 minutes until fork-tender.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and crisp-tender.

  • 3

    Drain the potatoes and mash them thoroughly with minced garlic and a splash of warm water or vegetable broth until smooth.

  • 4

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

  • 5

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until opaque throughout.

  • 7

    Plate the salmon alongside the garlic mash and asparagus, finishing with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

Pan-seared wild salmon served with garlic-mashed Yukon Gold potatoes and tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

450kcal
Protein
46.8g
Fat
18.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

120g Yukon Gold Potato

100g Asparagus

1 tsp Olive Oil

1 clove Garlic

1 tsp Lemon Juice

PREPARATION

  • 1

    Peel and chop the potato into chunks, then boil in salted water for 12-15 minutes until fork-tender.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and crisp-tender.

  • 3

    Drain the potatoes and mash them thoroughly with minced garlic and a splash of warm water or vegetable broth until smooth.

  • 4

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

  • 5

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until opaque throughout.

  • 7

    Plate the salmon alongside the garlic mash and asparagus, finishing with a fresh squeeze of lemon juice.