Name: Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Wild Atlantic Salmon Fillet; 100g Sweet Potato; 120g Asparagus spears; 2 tbsp Non-fat Greek Yogurt; 1/2 tsp Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of sea salt and black pepper

Seared Salmon Fillet 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

37.6g

Fat

23.7g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Wild Atlantic Salmon Fillet

100g Sweet Potato

120g Asparagus spears

2 tbsp Non-fat Greek Yogurt

1/2 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of sea salt and black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.
3
Toss the asparagus with a tiny drop of olive oil, salt, and pepper, then roast in the oven for 10-12 minutes until tender.
4
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and a pinch of salt until smooth and creamy.
5
Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.
7
Plate the sweet potato mash, top with the roasted asparagus and seared salmon, then finish with a fresh squeeze of lemon juice.