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 wild salmon served over a creamy sweet potato mash with bright steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

470kcal
Protein
40.8g
Fat
19.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Ghee

1 tbsp Lemon Juice

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

    Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, about 12-15 minutes.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat half of the ghee in a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 5

    Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130°F.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the remaining ghee and a pinch of salt until smooth and creamy.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the steamed asparagus on the side 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 wild salmon served over a creamy sweet potato mash with bright steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

470kcal
Protein
40.8g
Fat
19.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Ghee

1 tbsp Lemon Juice

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

    Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, about 12-15 minutes.

  • 2

    Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat half of the ghee in a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 5

    Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130°F.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the remaining ghee and a pinch of salt until smooth and creamy.

  • 7

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