Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over a velvety sweet potato mash with tender roasted asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

382kcal
Protein
37.4g
Fat
15.5g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

100g Sweet Potato

100g 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

    Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 10 to 12 minutes until fork-tender.

  • 3

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

  • 4

    Roast the asparagus in the oven for 10 minutes until tender but still crisp.

  • 5

    While asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for another 3 to 4 minutes until golden.

  • 7

    Drain the sweet potatoes and mash them in a bowl with a splash of lemon juice until smooth and creamy.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing with the remaining lemon juice over the fish.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over a velvety sweet potato mash with tender roasted asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

382kcal
Protein
37.4g
Fat
15.5g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

100g Sweet Potato

100g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 10 to 12 minutes until fork-tender.

  • 3

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

  • 4

    Roast the asparagus in the oven for 10 minutes until tender but still crisp.

  • 5

    While asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for another 3 to 4 minutes until golden.

  • 7

    Drain the sweet potatoes and mash them in a bowl with a splash of lemon juice until smooth and creamy.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing with the remaining lemon juice over the fish.