Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

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

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NUTRITION

507kcal
Protein
40.7g
Fat
26.4g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

100g Sweet Potato, peeled and cubed

100g Fresh Asparagus, trimmed

1 tbsp Fresh Lemon Juice

1/3 tsp Avocado Oil

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 until tender, about 10-12 minutes.

  • 2

    While the potatoes cook, set up a steamer basket over a separate pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat with the avocado oil until shimmering.

  • 5

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

  • 6

    Drain the sweet potatoes and mash them thoroughly until smooth, adding a splash of hot water if needed for a velvety consistency.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side with a fresh squeeze of lemon juice over everything.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

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

NUTRITION

507kcal
Protein
40.7g
Fat
26.4g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

100g Sweet Potato, peeled and cubed

100g Fresh Asparagus, trimmed

1 tbsp Fresh Lemon Juice

1/3 tsp Avocado Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    While the potatoes cook, set up a steamer basket over a separate pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat with the avocado oil until shimmering.

  • 5

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

  • 6

    Drain the sweet potatoes and mash them thoroughly until smooth, adding a splash of hot water if needed for a velvety consistency.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side with a fresh squeeze of lemon juice over everything.