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 over creamy mashed sweet potatoes with a side of oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

445kcal
Protein
44g
Fat
16.5g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

140g Sweet Potato

100g Asparagus Spears

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

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PREPARATION

  • 1

    Preheat your 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 fork-tender.

  • 3

    Trim the woody ends off the asparagus, toss with half the olive oil and sea salt, and roast for 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot skillet with the remaining oil until the skin is perfectly crisp.

  • 5

    Drain the sweet potatoes and mash them with the Greek yogurt until smooth and creamy.

  • 6

    Plate the mash and 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 over creamy mashed sweet potatoes with a side of oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

445kcal
Protein
44g
Fat
16.5g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

140g Sweet Potato

100g Asparagus Spears

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

PREPARATION

  • 1

    Preheat your 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 fork-tender.

  • 3

    Trim the woody ends off the asparagus, toss with half the olive oil and sea salt, and roast for 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot skillet with the remaining oil until the skin is perfectly crisp.

  • 5

    Drain the sweet potatoes and mash them with the Greek yogurt until smooth and creamy.

  • 6

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