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 mashed sweet potato with garlic-roasted asparagus, finished with a bright and zesty squeeze of lemon.

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NUTRITION

436kcal
Protein
43.1g
Fat
17.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, peeled and cubed

100 grams Fresh Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until very tender.

  • 3

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

  • 4

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Drain the sweet potatoes and mash them in a bowl until smooth, adding a splash of the cooking water if needed for creaminess.

  • 7

    Spread the sweet potato mash on a plate, top with the roasted asparagus and seared salmon, and drizzle with fresh lemon juice before serving.

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 mashed sweet potato with garlic-roasted asparagus, finished with a bright and zesty squeeze of lemon.

NUTRITION

436kcal
Protein
43.1g
Fat
17.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, peeled and cubed

100 grams Fresh Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until very tender.

  • 3

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

  • 4

    While the vegetables cook, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Drain the sweet potatoes and mash them in a bowl until smooth, adding a splash of the cooking water if needed for creaminess.

  • 7

    Spread the sweet potato mash on a plate, top with the roasted asparagus and seared salmon, and drizzle with fresh lemon juice before serving.