Seared Salmon 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 with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served over a velvety sweet potato mash with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

574kcal
Protein
42.8g
Fat
29g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

0.9 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

    Drain the sweet potato and mash thoroughly until smooth, seasoning with a pinch of sea salt.

  • 3

    While the potato cooks, season the salmon fillet with sea salt and black pepper on both sides.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is crisp and the center is cooked through.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Plate the salmon over the sweet potato mash with the asparagus on the side and finish with a fresh squeeze of lemon.

Seared Salmon 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 with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served over a velvety sweet potato mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

574kcal
Protein
42.8g
Fat
29g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

0.9 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Drain the sweet potato and mash thoroughly until smooth, seasoning with a pinch of sea salt.

  • 3

    While the potato cooks, season the salmon fillet with sea salt and black pepper on both sides.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is crisp and the center is cooked through.

  • 5

    Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Plate the salmon over the sweet potato mash with the asparagus on the side and finish with a fresh squeeze of lemon.