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 sockeye salmon paired with creamy mashed sweet potatoes and oven-roasted asparagus spears, finished with a squeeze of bright, zesty lemon.

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NUTRITION

454kcal
Protein
46.9g
Fat
14.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

150g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F and toss the trimmed asparagus with half of the avocado oil and a pinch of salt on a baking sheet.

  • 3

    Roast the asparagus for 8-10 minutes until tender-crisp and slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

  • 5

    Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Place the salmon in the skillet and sear for 3-4 minutes per side until a golden-brown crust forms and the fish is cooked to your preference.

  • 7

    Drain the sweet potatoes and mash them until smooth, using a tablespoon of the cooking water if needed to reach a creamy consistency.

  • 8

    Plate the seared salmon alongside the sweet potato mash and roasted asparagus, then drizzle everything with fresh lemon juice before serving.

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 sockeye salmon paired with creamy mashed sweet potatoes and oven-roasted asparagus spears, finished with a squeeze of bright, zesty lemon.

NUTRITION

454kcal
Protein
46.9g
Fat
14.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

150g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F and toss the trimmed asparagus with half of the avocado oil and a pinch of salt on a baking sheet.

  • 3

    Roast the asparagus for 8-10 minutes until tender-crisp and slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

  • 5

    Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Place the salmon in the skillet and sear for 3-4 minutes per side until a golden-brown crust forms and the fish is cooked to your preference.

  • 7

    Drain the sweet potatoes and mash them until smooth, using a tablespoon of the cooking water if needed to reach a creamy consistency.

  • 8

    Plate the seared salmon alongside the sweet potato mash and roasted asparagus, then drizzle everything with fresh lemon juice before serving.