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 zesty lemon.

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NUTRITION

492kcal
Protein
43.8g
Fat
19.8g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus spears

1.5 teaspoons Olive Oil

1/2 Lemon (for juice)

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 3

    Trim the woody ends off the asparagus and toss with half of the olive oil and minced garlic on the prepared baking sheet.

  • 4

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 5

    Pat the salmon fillet dry and season with a pinch of sea salt and black pepper.

  • 6

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

  • 7

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the exterior is golden and the fish is cooked through.

  • 8

    Drain the sweet potatoes and mash until smooth, adding a splash of hot water or lemon juice to reach your desired consistency.

  • 9

    Plate the seared salmon over the sweet potato mash with the roasted asparagus on the side and finish with a fresh squeeze of lemon.

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 zesty lemon.

NUTRITION

492kcal
Protein
43.8g
Fat
19.8g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus spears

1.5 teaspoons Olive Oil

1/2 Lemon (for juice)

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 3

    Trim the woody ends off the asparagus and toss with half of the olive oil and minced garlic on the prepared baking sheet.

  • 4

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 5

    Pat the salmon fillet dry and season with a pinch of sea salt and black pepper.

  • 6

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

  • 7

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the exterior is golden and the fish is cooked through.

  • 8

    Drain the sweet potatoes and mash until smooth, adding a splash of hot water or lemon juice to reach your desired consistency.

  • 9

    Plate the seared salmon over the sweet potato mash with the roasted asparagus on the side and finish with a fresh squeeze of lemon.