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 sockeye salmon served over a velvety sweet potato mash with a side of oven-roasted asparagus and a squeeze of zesty lemon.

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NUTRITION

424kcal
Protein
41.6g
Fat
13.3g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

150 grams Sweet Potato

100 grams Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the asparagus with half of the olive oil and a pinch of salt, then roast for 10 minutes until tender-crisp.

  • 4

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water for a creamy consistency.

  • 5

    Season the salmon fillet with garlic powder, salt, and pepper on both sides.

  • 6

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

  • 7

    Sear the salmon for 4-5 minutes on the first side, then flip and cook for another 2-3 minutes until flaky.

  • 8

    Plate the salmon over the velvety sweet potato mash alongside the roasted asparagus and finish with a squeeze of lemon.

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 sockeye salmon served over a velvety sweet potato mash with a side of oven-roasted asparagus and a squeeze of zesty lemon.

NUTRITION

424kcal
Protein
41.6g
Fat
13.3g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

150 grams Sweet Potato

100 grams Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the asparagus with half of the olive oil and a pinch of salt, then roast for 10 minutes until tender-crisp.

  • 4

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water for a creamy consistency.

  • 5

    Season the salmon fillet with garlic powder, salt, and pepper on both sides.

  • 6

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

  • 7

    Sear the salmon for 4-5 minutes on the first side, then flip and cook for another 2-3 minutes until flaky.

  • 8

    Plate the salmon over the velvety sweet potato mash alongside the roasted asparagus and finish with a squeeze of lemon.