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 a velvety sweet potato mash with tender roasted asparagus, finished with a squeeze of lemon and a touch of caramelized edges.

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NUTRITION

439kcal
Protein
44.3g
Fat
17.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato then place in a small pot of boiling water until fork-tender, about 10-12 minutes.

  • 3

    Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of sea salt.

  • 4

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 5

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

  • 6

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

  • 7

    Season the salmon fillet with salt and pepper then sear for 4-5 minutes per side until the skin is crispy and the edges are beautifully caramelized.

  • 8

    Plate the salmon over the sweet potato mash alongside the roasted asparagus and finish 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 served over a velvety sweet potato mash with tender roasted asparagus, finished with a squeeze of lemon and a touch of caramelized edges.

NUTRITION

439kcal
Protein
44.3g
Fat
17.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 wedge Lemon

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato then place in a small pot of boiling water until fork-tender, about 10-12 minutes.

  • 3

    Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of sea salt.

  • 4

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 5

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

  • 6

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

  • 7

    Season the salmon fillet with salt and pepper then sear for 4-5 minutes per side until the skin is crispy and the edges are beautifully caramelized.

  • 8

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