Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

451kcal
Protein
43.6g
Fat
17.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato

100g Asparagus

1 tsp Avocado Oil

1/4 tsp Garlic Powder

1 tbsp Lemon Juice

1/4 tsp Sea Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, about 12-15 minutes.

  • 3

    Trim the woody ends off the asparagus and place them on a baking sheet, drizzling with half of the avocado oil and a pinch of salt.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until they are tender-crisp and slightly charred.

  • 5

    While the vegetables cook, pat the salmon dry with a paper towel and season with garlic powder and sea salt.

  • 6

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

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Drain the sweet potatoes and mash them until smooth, using a splash of the cooking water if needed to reach your desired consistency.

  • 9

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

451kcal
Protein
43.6g
Fat
17.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato

100g Asparagus

1 tsp Avocado Oil

1/4 tsp Garlic Powder

1 tbsp Lemon Juice

1/4 tsp Sea Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, about 12-15 minutes.

  • 3

    Trim the woody ends off the asparagus and place them on a baking sheet, drizzling with half of the avocado oil and a pinch of salt.

  • 4

    Roast the asparagus in the oven for 10-12 minutes until they are tender-crisp and slightly charred.

  • 5

    While the vegetables cook, pat the salmon dry with a paper towel and season with garlic powder and sea salt.

  • 6

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

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Drain the sweet potatoes and mash them until smooth, using a splash of the cooking water if needed to reach your desired consistency.

  • 9

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.