Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served with creamy mashed sweet potatoes and oven-roasted asparagus spears, finished with a bright squeeze of zesty lemon.

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NUTRITION

443kcal
Protein
36.3g
Fat
17.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until tender.

  • 3

    Toss asparagus spears with 0.5 tsp olive oil, salt, and pepper, then roast for 10-12 minutes until tender-crisp.

  • 4

    Pat salmon dry and season with salt and pepper.

  • 5

    Heat 1 tsp olive oil in a non-stick skillet over medium-high heat and sear salmon for 4-5 minutes per side until golden.

  • 6

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

  • 7

    Plate the salmon over the mash with asparagus on the side and finish with a squeeze of fresh lemon.

Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served with creamy mashed sweet potatoes and oven-roasted asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

443kcal
Protein
36.3g
Fat
17.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until tender.

  • 3

    Toss asparagus spears with 0.5 tsp olive oil, salt, and pepper, then roast for 10-12 minutes until tender-crisp.

  • 4

    Pat salmon dry and season with salt and pepper.

  • 5

    Heat 1 tsp olive oil in a non-stick skillet over medium-high heat and sear salmon for 4-5 minutes per side until golden.

  • 6

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

  • 7

    Plate the salmon over the mash with asparagus on the side and finish with a squeeze of fresh lemon.