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 sockeye salmon served over velvety mashed sweet potatoes with a side of tender roasted asparagus and a bright squeeze of zesty lemon.

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NUTRITION

433kcal
Protein
46.4g
Fat
14.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

  • 1

    Preheat the 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 until tender.

  • 3

    Toss the asparagus with half of the olive oil and roast for twelve minutes until slightly charred.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the salmon until golden and cooked through.

  • 6

    Drain the sweet potatoes and mash them until they are completely smooth and velvety.

  • 7

    Serve the seared salmon over the sweet potato mash with the roasted asparagus and 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 sockeye salmon served over velvety mashed sweet potatoes with a side of tender roasted asparagus and a bright squeeze of zesty lemon.

NUTRITION

433kcal
Protein
46.4g
Fat
14.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

PREPARATION

  • 1

    Preheat the 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 until tender.

  • 3

    Toss the asparagus with half of the olive oil and roast for twelve minutes until slightly charred.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the salmon until golden and cooked through.

  • 6

    Drain the sweet potatoes and mash them until they are completely smooth and velvety.

  • 7

    Serve the seared salmon over the sweet potato mash with the roasted asparagus and a squeeze of fresh lemon.