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 salmon fillet served over creamy mashed sweet potatoes with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

457kcal
Protein
46.8g
Fat
16g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon fillet

120g Sweet Potato, peeled and cubed

100g Fresh Asparagus, woody ends trimmed

1/2 tsp Extra Virgin Olive Oil

1 tbsp 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 and a pinch of salt, then spread them on the baking sheet and roast for 10-12 minutes.

  • 4

    Season the salmon fillet with salt and pepper. Heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice for brightness and a pinch of salt.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with the remaining lemon juice drizzled over the fish.

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 salmon fillet served over creamy mashed sweet potatoes with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

457kcal
Protein
46.8g
Fat
16g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon fillet

120g Sweet Potato, peeled and cubed

100g Fresh Asparagus, woody ends trimmed

1/2 tsp Extra Virgin Olive Oil

1 tbsp 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 and a pinch of salt, then spread them on the baking sheet and roast for 10-12 minutes.

  • 4

    Season the salmon fillet with salt and pepper. Heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice for brightness and a pinch of salt.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side with the remaining lemon juice drizzled over the fish.