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 salmon fillet served alongside a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

437kcal
Protein
45.8g
Fat
13.9g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

120g Sweet Potato

1 cup Asparagus

1 tsp Ghee

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until soft.

  • 2

    Drain the sweet potato and mash thoroughly, adding a splash of water if needed for a creamy consistency.

  • 3

    Trim the woody ends of the asparagus and steam for 4-5 minutes until tender-crisp and bright green.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 5

    Heat the ghee in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 minutes, then flip and cook for another 2-3 minutes until opaque.

  • 7

    Plate the salmon alongside the sweet potato mash and asparagus, finishing the dish 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 salmon fillet served alongside a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

437kcal
Protein
45.8g
Fat
13.9g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

120g Sweet Potato

1 cup Asparagus

1 tsp Ghee

1 tbsp Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until soft.

  • 2

    Drain the sweet potato and mash thoroughly, adding a splash of water if needed for a creamy consistency.

  • 3

    Trim the woody ends of the asparagus and steam for 4-5 minutes until tender-crisp and bright green.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 5

    Heat the ghee in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 minutes, then flip and cook for another 2-3 minutes until opaque.

  • 7

    Plate the salmon alongside the sweet potato mash and asparagus, finishing the dish with a fresh squeeze of lemon juice.