Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon fillet served with a smooth sweet potato mash and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

485kcal
Protein
45.1g
Fat
17.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Sea salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    While the potato boils, trim the woody ends off the asparagus and place them in a steamer basket over simmering water for 5-7 minutes until vibrant green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 6

    Drain the sweet potatoes and mash them thoroughly with a fork or masher, adding a pinch of salt if desired.

  • 7

    Plate the salmon alongside the sweet potato mash and steamed asparagus, drizzling the lemon juice over the fish and vegetables before serving.

Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon fillet served with a smooth sweet potato mash and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

485kcal
Protein
45.1g
Fat
17.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    While the potato boils, trim the woody ends off the asparagus and place them in a steamer basket over simmering water for 5-7 minutes until vibrant green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 6

    Drain the sweet potatoes and mash them thoroughly with a fork or masher, adding a pinch of salt if desired.

  • 7

    Plate the salmon alongside the sweet potato mash and steamed asparagus, drizzling the lemon juice over the fish and vegetables before serving.