Name: Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Wild Salmon Fillet; 1 cup Asparagus spears; 120g Sweet Potato; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Pinch of Sea Salt and Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over mashed sweet potatoes with tender roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

46.7g

Fat

18.2g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

1 cup Asparagus spears

120g Sweet Potato

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Peel the sweet potato and cut into 1-inch cubes.
2
Place sweet potato in a pot of boiling water and cook for 12-15 minutes until tender.
3
Preheat your oven to 400°F and line a baking sheet with parchment paper.
4
Trim the woody ends of the asparagus and toss with half the olive oil, salt, and pepper.
5
Roast asparagus for 10-12 minutes until tender but still crisp.
6
Pat the salmon fillet dry and season with salt and pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
8
Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes.
9
Drain the sweet potatoes and mash them until smooth, adding a splash of water if needed for consistency.
10
Plate the sweet potato mash, top with the salmon, and serve the roasted asparagus on the side with a squeeze of lemon.