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 with garlic-roasted asparagus and a velvety sweet potato mash, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

476kcal
Protein
63.3g
Fat
14.5g
Carbs
21.0g

SERVINGS

1 serving

INGREDIENTS

10.6 oz Pink Salmon Fillet

1 cup Asparagus spears

1/2 cup Sweet Potato, cubed

1 tsp Olive Oil

1 tsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F and toss the asparagus with half the olive oil, garlic powder, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until the tips are slightly charred and tender.

  • 4

    Pat the salmon dry and season 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 a golden crust forms.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a pinch of salt if desired.

  • 7

    Plate the seared salmon alongside the roasted asparagus and sweet potato mash, 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 with garlic-roasted asparagus and a velvety sweet potato mash, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

476kcal
Protein
63.3g
Fat
14.5g
Carbs
21.0g

SERVINGS

1 serving

INGREDIENTS

10.6 oz Pink Salmon Fillet

1 cup Asparagus spears

1/2 cup Sweet Potato, cubed

1 tsp Olive Oil

1 tsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F and toss the asparagus with half the olive oil, garlic powder, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until the tips are slightly charred and tender.

  • 4

    Pat the salmon dry and season 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 a golden crust forms.

  • 6

    Drain the sweet potatoes and mash them until smooth, adding a pinch of salt if desired.

  • 7

    Plate the seared salmon alongside the roasted asparagus and sweet potato mash, finishing with a fresh squeeze of lemon juice.