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 salmon fillet served over a creamy sweet potato mash with tender-crisp asparagus and a bright squeeze of lemon for a vibrant, citrusy finish.

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NUTRITION

454kcal
Protein
40.2g
Fat
22.6g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild-Caught Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

0.5 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

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PREPARATION

  • 1

    Peel the sweet potato and cut into chunks, then boil in salted water until tender, about 15 minutes.

  • 2

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

  • 3

    While the potato cooks, steam the asparagus spears for 4-5 minutes until bright green and tender-crisp.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until the exterior is golden.

  • 7

    Plate the sweet potato mash and asparagus alongside the salmon, finishing 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 salmon fillet served over a creamy sweet potato mash with tender-crisp asparagus and a bright squeeze of lemon for a vibrant, citrusy finish.

NUTRITION

454kcal
Protein
40.2g
Fat
22.6g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild-Caught Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

0.5 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

PREPARATION

  • 1

    Peel the sweet potato and cut into chunks, then boil in salted water until tender, about 15 minutes.

  • 2

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

  • 3

    While the potato cooks, steam the asparagus spears for 4-5 minutes until bright green and tender-crisp.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until the exterior is golden.

  • 7

    Plate the sweet potato mash and asparagus alongside the salmon, finishing with a fresh squeeze of lemon juice.