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 served over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of bright lemon and fresh dill.

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NUTRITION

464kcal
Protein
46.2g
Fat
18.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tsp Fresh Dill

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PREPARATION

  • 1

    Place cubed sweet potatoes in boiling water and cook until tender, then drain and mash until smooth.

  • 2

    Toss asparagus spears with half of the olive oil and roast at 400°F for 10 to 12 minutes.

  • 3

    Pat the salmon dry and season with salt and pepper.

  • 4

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

  • 5

    Sear the salmon fillet for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Plate the salmon over the sweet potato mash with the roasted asparagus and a 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 salmon served over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of bright lemon and fresh dill.

NUTRITION

464kcal
Protein
46.2g
Fat
18.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tsp Fresh Dill

PREPARATION

  • 1

    Place cubed sweet potatoes in boiling water and cook until tender, then drain and mash until smooth.

  • 2

    Toss asparagus spears with half of the olive oil and roast at 400°F for 10 to 12 minutes.

  • 3

    Pat the salmon dry and season with salt and pepper.

  • 4

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

  • 5

    Sear the salmon fillet for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Plate the salmon over the sweet potato mash with the roasted asparagus and a squeeze of lemon.