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 salmon fillet paired with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright lemon and a hint of toasted garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
39.7g
Fat
15.6g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato

150g Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato, cut into cubes, and boil in a pot of water until tender, about 12-15 minutes.

  • 3

    Toss the asparagus with half the avocado oil and a pinch of salt, then roast in the oven for 10-12 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry and season with salt, pepper, and garlic powder.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a splash of water if needed for consistency.

  • 7

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

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 salmon fillet paired with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright lemon and a hint of toasted garlic.

NUTRITION

447kcal
Protein
39.7g
Fat
15.6g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato

150g Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato, cut into cubes, and boil in a pot of water until tender, about 12-15 minutes.

  • 3

    Toss the asparagus with half the avocado oil and a pinch of salt, then roast in the oven for 10-12 minutes until tender-crisp.

  • 4

    Pat the salmon fillet dry and season with salt, pepper, and garlic powder.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a splash of water if needed for consistency.

  • 7

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