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 salmon and roasted asparagus served over a smooth sweet potato mash, finished with a squeeze of bright, zesty lemon.

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NUTRITION

480kcal
Protein
44.6g
Fat
17.3g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of sea salt and black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 3

    Place asparagus on a baking sheet, drizzle with half the olive oil and a pinch of salt, and roast for 10 minutes.

  • 4

    Drain the sweet potatoes and mash until smooth, seasoning with a pinch of salt and pepper.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.

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 salmon and roasted asparagus served over a smooth sweet potato mash, finished with a squeeze of bright, zesty lemon.

NUTRITION

480kcal
Protein
44.6g
Fat
17.3g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of sea salt and black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 3

    Place asparagus on a baking sheet, drizzle with half the olive oil and a pinch of salt, and roast for 10 minutes.

  • 4

    Drain the sweet potatoes and mash until smooth, seasoning with a pinch of salt and pepper.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.