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

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NUTRITION

477kcal
Protein
43.9g
Fat
18.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 3

    Toss the trimmed asparagus with half of the olive oil and a pinch of salt and pepper, then roast in the oven for 10-12 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the ghee and a splash of hot water if needed for a smooth consistency.

  • 7

    Spread the sweet potato mash onto a plate, top with the seared salmon, and serve with the roasted asparagus and a fresh squeeze of lemon.

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

NUTRITION

477kcal
Protein
43.9g
Fat
18.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 3

    Toss the trimmed asparagus with half of the olive oil and a pinch of salt and pepper, then roast in the oven for 10-12 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the ghee and a splash of hot water if needed for a smooth consistency.

  • 7

    Spread the sweet potato mash onto a plate, top with the seared salmon, and serve with the roasted asparagus and a fresh squeeze of lemon.