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 wild salmon served over a creamy sweet potato mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

485kcal
Protein
44.5g
Fat
17.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Ghee

1 tbsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water for 10-12 minutes until soft.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

    Pat the salmon fillet dry and season both sides with sea salt and cracked black pepper.

  • 5

    Heat the ghee in a skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 minutes, then flip and cook for another 3-4 minutes until the skin is golden and crisp.

  • 7

    Plate the sweet potato mash, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.

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 wild salmon served over a creamy sweet potato mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

485kcal
Protein
44.5g
Fat
17.9g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Ghee

1 tbsp Lemon juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water for 10-12 minutes until soft.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp.

  • 3

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

  • 4

    Pat the salmon fillet dry and season both sides with sea salt and cracked black pepper.

  • 5

    Heat the ghee in a skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 minutes, then flip and cook for another 3-4 minutes until the skin is golden and crisp.

  • 7

    Plate the sweet potato mash, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.