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 with velvety sweet potato mash and roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

412kcal
Protein
29.8g
Fat
22.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

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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 a pot of water until fork-tender, roughly 12 minutes.

  • 3

    Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper.

  • 4

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

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

    Drain the sweet potatoes and mash thoroughly until smooth and creamy.

  • 8

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side.

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 with velvety sweet potato mash and roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

412kcal
Protein
29.8g
Fat
22.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

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 a pot of water until fork-tender, roughly 12 minutes.

  • 3

    Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper.

  • 4

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

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

    Drain the sweet potatoes and mash thoroughly until smooth and creamy.

  • 8

    Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side.