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

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NUTRITION

462kcal
Protein
44.5g
Fat
17.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

120g Sweet Potato, peeled and cubed

150g Fresh Asparagus, woody ends trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until very tender.

  • 3

    Toss the asparagus with half of the avocado oil and a pinch of sea salt, then spread on the baking sheet and roast for 10-12 minutes.

  • 4

    While vegetables cook, pat the salmon fillet completely dry with a paper towel and season with the remaining sea salt.

  • 5

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

  • 6

    Place the salmon in the pan (skin-side down if it has skin) and sear for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed to reach a creamy consistency.

  • 8

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

  • 9

    Drizzle the entire dish with fresh lemon juice just before serving.

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

NUTRITION

462kcal
Protein
44.5g
Fat
17.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

120g Sweet Potato, peeled and cubed

150g Fresh Asparagus, woody ends trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until very tender.

  • 3

    Toss the asparagus with half of the avocado oil and a pinch of sea salt, then spread on the baking sheet and roast for 10-12 minutes.

  • 4

    While vegetables cook, pat the salmon fillet completely dry with a paper towel and season with the remaining sea salt.

  • 5

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

  • 6

    Place the salmon in the pan (skin-side down if it has skin) and sear for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed to reach a creamy consistency.

  • 8

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

  • 9

    Drizzle the entire dish with fresh lemon juice just before serving.