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 sockeye salmon paired with creamy mashed sweet potatoes and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

435kcal
Protein
44.0g
Fat
13.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Fresh Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Place the cubed sweet potato in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 2

    While the potatoes cook, trim the woody ends off the asparagus and steam them over simmering water for 5-7 minutes until vibrant 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 avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 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, adding a splash of the potato cooking water if needed for a smoother consistency.

  • 7

    Plate the salmon alongside the sweet potato mash and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice over the fish and greens.

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 sockeye salmon paired with creamy mashed sweet potatoes and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

435kcal
Protein
44.0g
Fat
13.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Fresh Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Place the cubed sweet potato in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 2

    While the potatoes cook, trim the woody ends off the asparagus and steam them over simmering water for 5-7 minutes until vibrant 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 avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 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, adding a splash of the potato cooking water if needed for a smoother consistency.

  • 7

    Plate the salmon alongside the sweet potato mash and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice over the fish and greens.