Pan-Seared Salmon with Herb Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Herb Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb Sweet Potato Mash

Pan-seared salmon fillet served with a creamy herb-infused sweet potato mash and tender roasted asparagus, finished with a sprinkle of toasted almond slivers.

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NUTRITION

486kcal
Protein
39.9g
Fat
20.6g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

1.5 tsp Extra Virgin Olive Oil

5g Slivered Almonds

Fresh parsley and dill to taste

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into 1-inch cubes, then boil in water for 10-12 minutes until tender.

  • 2

    While the potato boils, trim the woody ends off the asparagus spears.

  • 3

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

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes skin-side down.

  • 5

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F, then remove from the pan to rest.

  • 6

    In the same skillet, add the remaining 0.5 teaspoon of oil and sauté the asparagus for 5 minutes until tender-crisp.

  • 7

    Drain the sweet potatoes and mash them thoroughly, folding in fresh chopped parsley and dill.

  • 8

    Plate the herb mash alongside the salmon and asparagus, garnishing the dish with toasted slivered almonds for a nutty crunch.

Pan-Seared Salmon with Herb Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Herb Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Herb Sweet Potato Mash

Pan-seared salmon fillet served with a creamy herb-infused sweet potato mash and tender roasted asparagus, finished with a sprinkle of toasted almond slivers.

NUTRITION

486kcal
Protein
39.9g
Fat
20.6g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

1.5 tsp Extra Virgin Olive Oil

5g Slivered Almonds

Fresh parsley and dill to taste

Sea salt and black pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into 1-inch cubes, then boil in water for 10-12 minutes until tender.

  • 2

    While the potato boils, trim the woody ends off the asparagus spears.

  • 3

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

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes skin-side down.

  • 5

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F, then remove from the pan to rest.

  • 6

    In the same skillet, add the remaining 0.5 teaspoon of oil and sauté the asparagus for 5 minutes until tender-crisp.

  • 7

    Drain the sweet potatoes and mash them thoroughly, folding in fresh chopped parsley and dill.

  • 8

    Plate the herb mash alongside the salmon and asparagus, garnishing the dish with toasted slivered almonds for a nutty crunch.