Seared Salmon with Steamed Asparagus and Mashed Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Mashed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Mashed Sweet Potato

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

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NUTRITION

482kcal
Protein
44.4g
Fat
17.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Fresh Asparagus, trimmed

1 tsp Ghee

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    While potatoes cook, place a steamer basket over a separate pot of boiling water and steam the asparagus 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 with sea salt and black pepper.

  • 4

    Heat half of the ghee in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the remaining half teaspoon of ghee and a pinch of salt.

  • 7

    Plate the mashed sweet potatoes and asparagus alongside the salmon, finishing the fish with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Mashed Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Mashed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Mashed Sweet Potato

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

NUTRITION

482kcal
Protein
44.4g
Fat
17.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Fresh Asparagus, trimmed

1 tsp Ghee

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    While potatoes cook, place a steamer basket over a separate pot of boiling water and steam the asparagus 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 with sea salt and black pepper.

  • 4

    Heat half of the ghee in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the remaining half teaspoon of ghee and a pinch of salt.

  • 7

    Plate the mashed sweet potatoes and asparagus alongside the salmon, finishing the fish with a fresh squeeze of lemon juice.