Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over creamy sweet potato mash with crisp roasted asparagus, finished with a squeeze of lemon.

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NUTRITION

463kcal
Protein
46.0g
Fat
19.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

100g Sweet Potato

0.25 cup Non-fat Greek Yogurt

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato, then boil in a pot of water until fork-tender, about 12-15 minutes.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast in the oven for 10-12 minutes.

  • 4

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with the remaining olive oil over medium-high heat.

  • 6

    Cook the salmon for about 4 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

    Plate the mash and asparagus alongside the salmon and serve immediately with a fresh lemon wedge.

Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over creamy sweet potato mash with crisp roasted asparagus, finished with a squeeze of lemon.

NUTRITION

463kcal
Protein
46.0g
Fat
19.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

100g Sweet Potato

0.25 cup Non-fat Greek Yogurt

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato, then boil in a pot of water until fork-tender, about 12-15 minutes.

  • 3

    Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast in the oven for 10-12 minutes.

  • 4

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with the remaining olive oil over medium-high heat.

  • 6

    Cook the salmon for about 4 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

    Plate the mash and asparagus alongside the salmon and serve immediately with a fresh lemon wedge.