Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

Pan-seared salmon with crispy skin served over garlic mashed potatoes and tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

472kcal
Protein
38.1g
Fat
22g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

150g Yukon Gold Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Non-fat Greek Yogurt

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PREPARATION

  • 1

    Peel and dice the Yukon Gold potato into one-inch cubes and boil in salted water until fork-tender, about 12-15 minutes.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam them for 4-5 minutes until they are bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees F.

  • 6

    Drain the potatoes and mash them with the minced garlic and Greek yogurt until smooth and creamy.

  • 7

    Plate the garlic mash and asparagus alongside the salmon, finishing with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Potatoes

Pan-seared salmon with crispy skin served over garlic mashed potatoes and tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

472kcal
Protein
38.1g
Fat
22g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

150g Yukon Gold Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Non-fat Greek Yogurt

PREPARATION

  • 1

    Peel and dice the Yukon Gold potato into one-inch cubes and boil in salted water until fork-tender, about 12-15 minutes.

  • 2

    While potatoes boil, trim the woody ends off the asparagus and steam them for 4-5 minutes until they are bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees F.

  • 6

    Drain the potatoes and mash them with the minced garlic and Greek yogurt until smooth and creamy.

  • 7

    Plate the garlic mash and asparagus alongside the salmon, finishing with a fresh squeeze of lemon juice.