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 sockeye salmon served over a velvety sweet potato mash with tender roasted asparagus, finished with a squeeze of fresh lemon and flaky sea salt.

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NUTRITION

509kcal
Protein
49.3g
Fat
19.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Sockeye Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

Salt and Black Pepper to taste

Fresh Lemon wedges

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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 10-12 minutes until fork-tender.

  • 3

    Toss the asparagus with half of the olive oil and a pinch of salt, then spread on the baking sheet and roast for 8-10 minutes.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is crispy and the fish is cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the ghee and a splash of hot water if needed for a smooth consistency.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon squeeze.

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 sockeye salmon served over a velvety sweet potato mash with tender roasted asparagus, finished with a squeeze of fresh lemon and flaky sea salt.

NUTRITION

509kcal
Protein
49.3g
Fat
19.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Sockeye Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

Salt and Black Pepper to taste

Fresh Lemon wedges

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 10-12 minutes until fork-tender.

  • 3

    Toss the asparagus with half of the olive oil and a pinch of salt, then spread on the baking sheet and roast for 8-10 minutes.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is crispy and the fish is cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the ghee and a splash of hot water if needed for a smooth consistency.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon squeeze.