Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a creamy sweet potato mash with a side of oven-roasted asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

472kcal
Protein
44.6g
Fat
18g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Boil the cubed sweet potatoes in a pot of water until tender, about 10-12 minutes.

  • 3

    Toss the asparagus with half of the avocado oil and a pinch of salt on a baking sheet.

  • 4

    Roast the asparagus for 10 minutes until tender and slightly charred.

  • 5

    Heat the remaining avocado oil in a skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp.

  • 7

    Drain and mash the sweet potatoes until smooth and creamy.

  • 8

    Plate the salmon over the mash with a side of asparagus and a fresh squeeze of lemon juice.

Seared Salmon 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 with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Pan-seared wild salmon served over a creamy sweet potato mash with a side of oven-roasted asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

472kcal
Protein
44.6g
Fat
18g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Boil the cubed sweet potatoes in a pot of water until tender, about 10-12 minutes.

  • 3

    Toss the asparagus with half of the avocado oil and a pinch of salt on a baking sheet.

  • 4

    Roast the asparagus for 10 minutes until tender and slightly charred.

  • 5

    Heat the remaining avocado oil in a skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp.

  • 7

    Drain and mash the sweet potatoes until smooth and creamy.

  • 8

    Plate the salmon over the mash with a side of asparagus and a fresh squeeze of lemon juice.