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

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NUTRITION

460kcal
Protein
46.4g
Fat
18.9g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then boil in water until tender, about 10-12 minutes.

  • 3

    Toss asparagus with half the olive oil, salt, and pepper on a baking sheet and roast for 10-12 minutes.

  • 4

    Pat salmon dry and season with salt and pepper.

  • 5

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

  • 6

    Sear salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes.

  • 7

    Drain sweet potatoes and mash until smooth, seasoning with a pinch of salt.

  • 8

    Plate the mash, top with asparagus and salmon, and finish with a squeeze of fresh 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 salmon served over creamy mashed sweet potatoes and tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

460kcal
Protein
46.4g
Fat
18.9g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then boil in water until tender, about 10-12 minutes.

  • 3

    Toss asparagus with half the olive oil, salt, and pepper on a baking sheet and roast for 10-12 minutes.

  • 4

    Pat salmon dry and season with salt and pepper.

  • 5

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

  • 6

    Sear salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes.

  • 7

    Drain sweet potatoes and mash until smooth, seasoning with a pinch of salt.

  • 8

    Plate the mash, top with asparagus and salmon, and finish with a squeeze of fresh lemon.