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 salmon served over a sweet potato mash with steamed asparagus and a bright squeeze of zesty lemon.

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NUTRITION

456kcal
Protein
39.2g
Fat
13.4g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

200 grams Sweet Potato

100 grams Fresh Asparagus

0.5 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water for 12-15 minutes until fork-tender.

  • 2

    Trim the woody ends off the asparagus and steam for 5 minutes until bright green and crisp-tender.

  • 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 skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Drain the sweet potatoes, reserving two tablespoons of the cooking water, and mash until smooth and velvety.

  • 8

    Plate the salmon over the sweet potato mash with the asparagus on the side, finishing with a squeeze of fresh lemon.

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 salmon served over a sweet potato mash with steamed asparagus and a bright squeeze of zesty lemon.

NUTRITION

456kcal
Protein
39.2g
Fat
13.4g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

200 grams Sweet Potato

100 grams Fresh Asparagus

0.5 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water for 12-15 minutes until fork-tender.

  • 2

    Trim the woody ends off the asparagus and steam for 5 minutes until bright green and crisp-tender.

  • 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 skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Drain the sweet potatoes, reserving two tablespoons of the cooking water, and mash until smooth and velvety.

  • 8

    Plate the salmon over the sweet potato mash with the asparagus on the side, finishing with a squeeze of fresh lemon.