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 a velvety sweet potato mash with tender roasted asparagus and a hint of garlic.

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NUTRITION

481kcal
Protein
44.8g
Fat
19.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

150g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until very tender.

  • 3

    Toss the asparagus spears with half of the olive oil, minced garlic, salt, and pepper, then spread them on the baking sheet.

  • 4

    Roast the asparagus in the oven for 8-10 minutes until tender-crisp.

  • 5

    While the vegetables cook, season the salmon fillet with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Drain the sweet potatoes and mash them thoroughly with a splash of hot water or a touch of the cooking liquid until smooth and velvety.

  • 9

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

  • 10

    Finish the dish with a squeeze of fresh lemon juice over the salmon.

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 a velvety sweet potato mash with tender roasted asparagus and a hint of garlic.

NUTRITION

481kcal
Protein
44.8g
Fat
19.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

150g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until very tender.

  • 3

    Toss the asparagus spears with half of the olive oil, minced garlic, salt, and pepper, then spread them on the baking sheet.

  • 4

    Roast the asparagus in the oven for 8-10 minutes until tender-crisp.

  • 5

    While the vegetables cook, season the salmon fillet with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Drain the sweet potatoes and mash them thoroughly with a splash of hot water or a touch of the cooking liquid until smooth and velvety.

  • 9

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

  • 10

    Finish the dish with a squeeze of fresh lemon juice over the salmon.