Baked 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.

Baked Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Asparagus and Sweet Potato Mash

Oven-baked salmon fillet paired with roasted asparagus and creamy mashed sweet potato, finished with a squeeze of zesty lemon.

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NUTRITION

456kcal
Protein
41.6g
Fat
16.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

100g Fresh Asparagus Spears

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then steam or boil in a pot of water for 12 to 15 minutes until very tender.

  • 3

    Place the salmon fillet and trimmed asparagus spears on the prepared baking sheet.

  • 4

    Drizzle the olive oil over the salmon and asparagus, seasoning both with a pinch of sea salt and black pepper.

  • 5

    Bake in the oven for 12 to 14 minutes until the salmon is opaque and flakes easily with a fork.

  • 6

    While the salmon bakes, drain the sweet potatoes and mash them in a bowl until smooth and creamy.

  • 7

    Plate the salmon and roasted asparagus over the sweet potato mash and serve immediately with a fresh lemon wedge.

Baked 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.

Baked Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Asparagus and Sweet Potato Mash

Oven-baked salmon fillet paired with roasted asparagus and creamy mashed sweet potato, finished with a squeeze of zesty lemon.

NUTRITION

456kcal
Protein
41.6g
Fat
16.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

100g Fresh Asparagus Spears

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then steam or boil in a pot of water for 12 to 15 minutes until very tender.

  • 3

    Place the salmon fillet and trimmed asparagus spears on the prepared baking sheet.

  • 4

    Drizzle the olive oil over the salmon and asparagus, seasoning both with a pinch of sea salt and black pepper.

  • 5

    Bake in the oven for 12 to 14 minutes until the salmon is opaque and flakes easily with a fork.

  • 6

    While the salmon bakes, drain the sweet potatoes and mash them in a bowl until smooth and creamy.

  • 7

    Plate the salmon and roasted asparagus over the sweet potato mash and serve immediately with a fresh lemon wedge.