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.

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a velvety sweet potato mash with tender steamed asparagus, finished with a bright squeeze of lemon.

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NUTRITION

482kcal
Protein
46.2g
Fat
18.7g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Wild Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    While potatoes boil, place a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 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.

  • 5

    Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.

  • 6

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

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice and a pinch of salt to achieve a velvety consistency.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side with the remaining lemon juice drizzled over the fish.

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.

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a velvety sweet potato mash with tender steamed asparagus, finished with a bright squeeze of lemon.

NUTRITION

482kcal
Protein
46.2g
Fat
18.7g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Wild Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    While potatoes boil, place a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 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.

  • 5

    Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.

  • 6

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

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice and a pinch of salt to achieve a velvety consistency.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side with the remaining lemon juice drizzled over the fish.