Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served with a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

485kcal
Protein
33.5g
Fat
23.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-Caught Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    While the potato boils, place a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and crisp-tender.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice and a pinch of salt for flavor.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side with a final squeeze of fresh lemon.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon served with a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

485kcal
Protein
33.5g
Fat
23.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-Caught Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    While the potato boils, place a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and crisp-tender.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice and a pinch of salt for flavor.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side with a final squeeze of fresh lemon.