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 wild salmon served over a creamy sweet potato mash with oven-roasted asparagus, featuring a perfectly crispy skin.

Try 7 days free, then $12.99 / mo.

NUTRITION

480kcal
Protein
44.5g
Fat
17.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of salt and pepper, then roast for 12-15 minutes until tender.

  • 3

    Peel and cube the sweet potato, then boil in a pot of water until soft; drain well and mash until completely smooth.

  • 4

    Pat the salmon fillet dry with a paper towel and season the skin side and flesh side with a little salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 6

    Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes.

  • 7

    Serve the crispy salmon over the sweet potato mash with the roasted asparagus on the side, finishing with a fresh squeeze of 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 wild salmon served over a creamy sweet potato mash with oven-roasted asparagus, featuring a perfectly crispy skin.

NUTRITION

480kcal
Protein
44.5g
Fat
17.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of salt and pepper, then roast for 12-15 minutes until tender.

  • 3

    Peel and cube the sweet potato, then boil in a pot of water until soft; drain well and mash until completely smooth.

  • 4

    Pat the salmon fillet dry with a paper towel and season the skin side and flesh side with a little salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 6

    Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes.

  • 7

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