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 wild salmon served over a velvety sweet potato mash with tender steamed asparagus and a squeeze of zesty lemon.

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NUTRITION

499kcal
Protein
44g
Fat
16.5g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon fillet

180g Sweet Potato, peeled and cubed

150g fresh Asparagus spears

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 cook, place asparagus in a steamer basket over simmering water for 4-5 minutes until bright green and crisp-tender.

  • 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 up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

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

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.

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 wild salmon served over a velvety sweet potato mash with tender steamed asparagus and a squeeze of zesty lemon.

NUTRITION

499kcal
Protein
44g
Fat
16.5g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon fillet

180g Sweet Potato, peeled and cubed

150g fresh Asparagus spears

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 cook, place asparagus in a steamer basket over simmering water for 4-5 minutes until bright green and crisp-tender.

  • 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 up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

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

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.