Seared Salmon with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served with a creamy sweet potato mash and tender steamed asparagus, featuring a perfectly crispy skin and a bright squeeze of lemon.

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NUTRITION

449kcal
Protein
41.5g
Fat
16.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until soft.

  • 2

    Steam the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4 minutes until the skin is crispy, then flip and cook for 3 more minutes.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a creamy consistency.

  • 7

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

Seared Salmon with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served with a creamy sweet potato mash and tender steamed asparagus, featuring a perfectly crispy skin and a bright squeeze of lemon.

NUTRITION

449kcal
Protein
41.5g
Fat
16.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until soft.

  • 2

    Steam the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4 minutes until the skin is crispy, then flip and cook for 3 more minutes.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a creamy consistency.

  • 7

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