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 over creamy mashed sweet potatoes and roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

458kcal
Protein
44.5g
Fat
17.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

150g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    Peel and chop the sweet potato into small cubes then boil in a pot of water until fork-tender.

  • 3

    Trim the woody ends off the asparagus, toss with half the olive oil and a pinch of salt, then roast for 12 minutes.

  • 4

    Pat the salmon dry and season with salt and pepper before searing in a hot skillet with the remaining oil for 4 minutes per side.

  • 5

    Drain the sweet potatoes and mash them thoroughly until they reach a smooth and creamy consistency.

  • 6

    Plate the salmon over the sweet potato mash alongside the roasted asparagus and drizzle with fresh lemon juice.

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 over creamy mashed sweet potatoes and roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

458kcal
Protein
44.5g
Fat
17.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

150g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    Peel and chop the sweet potato into small cubes then boil in a pot of water until fork-tender.

  • 3

    Trim the woody ends off the asparagus, toss with half the olive oil and a pinch of salt, then roast for 12 minutes.

  • 4

    Pat the salmon dry and season with salt and pepper before searing in a hot skillet with the remaining oil for 4 minutes per side.

  • 5

    Drain the sweet potatoes and mash them thoroughly until they reach a smooth and creamy consistency.

  • 6

    Plate the salmon over the sweet potato mash alongside the roasted asparagus and drizzle with fresh lemon juice.