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.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon fillet served with garlic-roasted asparagus and a creamy sweet potato mash, finished with a squeeze of bright, zesty lemon.

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NUTRITION

493kcal
Protein
46.8g
Fat
20.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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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 place in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 3

    Trim the woody ends of the asparagus and toss the spears with half of the olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until slightly charred and tender.

  • 5

    While vegetables cook, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the skin is crisp.

  • 8

    Drain the sweet potatoes and mash them thoroughly until smooth, adding a splash of hot water if needed for consistency.

  • 9

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice over the fish.

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.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Pan-seared salmon fillet served with garlic-roasted asparagus and a creamy sweet potato mash, finished with a squeeze of bright, zesty lemon.

NUTRITION

493kcal
Protein
46.8g
Fat
20.1g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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 place in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 3

    Trim the woody ends of the asparagus and toss the spears with half of the olive oil, minced garlic, salt, and pepper.

  • 4

    Spread the asparagus on the baking sheet and roast for 10-12 minutes until slightly charred and tender.

  • 5

    While vegetables cook, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the skin is crisp.

  • 8

    Drain the sweet potatoes and mash them thoroughly until smooth, adding a splash of hot water if needed for consistency.

  • 9

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice over the fish.