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 with creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

455kcal
Protein
43.9g
Fat
17.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1 cup Sweet Potato, mashed

1 cup Asparagus spears

1 tsp Olive Oil

1 wedge Fresh Lemon

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the prepared tray.

  • 3

    Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred.

  • 4

    Peel and chop the sweet potato into small cubes, then boil in a pot of water until soft, about 10 to 12 minutes.

  • 5

    Drain the sweet potatoes and mash them until smooth, using a tablespoon of the cooking water if needed to reach your desired consistency.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 7

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

  • 8

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crisp, then flip and cook for an additional 3 minutes until golden.

  • 9

    Plate the sweet potato mash alongside the roasted asparagus, top with the seared salmon, and finish with a squeeze of fresh 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 with creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

455kcal
Protein
43.9g
Fat
17.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1 cup Sweet Potato, mashed

1 cup Asparagus spears

1 tsp Olive Oil

1 wedge Fresh Lemon

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the prepared tray.

  • 3

    Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred.

  • 4

    Peel and chop the sweet potato into small cubes, then boil in a pot of water until soft, about 10 to 12 minutes.

  • 5

    Drain the sweet potatoes and mash them until smooth, using a tablespoon of the cooking water if needed to reach your desired consistency.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 7

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

  • 8

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crisp, then flip and cook for an additional 3 minutes until golden.

  • 9

    Plate the sweet potato mash alongside the roasted asparagus, top with the seared salmon, and finish with a squeeze of fresh lemon.