Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon with crispy skin served over creamy mashed sweet potatoes and tender steamed asparagus, finished with a bright squeeze of lemon.

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NUTRITION

537kcal
Protein
46.5g
Fat
18.2g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1 cup Mashed Sweet Potato

1 cup Steamed Asparagus

1 teaspoon Ghee

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of salted water until fork-tender, approximately 12-15 minutes.

  • 2

    While potatoes boil, set up a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact for a crispy skin.

  • 6

    Sear the salmon for 4-5 minutes on the skin side, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed to reach a creamy consistency.

  • 8

    Plate the sweet potato mash, top with the seared salmon, arrange the asparagus on the side, and drizzle everything with fresh lemon juice.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Sweet Potato Mash

Pan-seared salmon with crispy skin served over creamy mashed sweet potatoes and tender steamed asparagus, finished with a bright squeeze of lemon.

NUTRITION

537kcal
Protein
46.5g
Fat
18.2g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1 cup Mashed Sweet Potato

1 cup Steamed Asparagus

1 teaspoon Ghee

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in a pot of salted water until fork-tender, approximately 12-15 minutes.

  • 2

    While potatoes boil, set up a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact for a crispy skin.

  • 6

    Sear the salmon for 4-5 minutes on the skin side, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed to reach a creamy consistency.

  • 8

    Plate the sweet potato mash, top with the seared salmon, arrange the asparagus on the side, and drizzle everything with fresh lemon juice.