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 wild salmon served over creamy mashed sweet potatoes with tender roasted asparagus, finished with a bright squeeze of lemon.

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NUTRITION

438kcal
Protein
43.9g
Fat
14g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, peeled and cubed

100 grams Asparagus Spears, woody ends trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 3

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 10-12 minutes.

  • 4

    While the vegetables cook, season the salmon fillet 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 the skin is crisp and the fish is cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the salmon's pan juices or hot water to reach a creamy consistency.

  • 7

    Plate the salmon over the sweet potato mash with the roasted asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.

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 wild salmon served over creamy mashed sweet potatoes with tender roasted asparagus, finished with a bright squeeze of lemon.

NUTRITION

438kcal
Protein
43.9g
Fat
14g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, peeled and cubed

100 grams Asparagus Spears, woody ends trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 3

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 10-12 minutes.

  • 4

    While the vegetables cook, season the salmon fillet 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 the skin is crisp and the fish is cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the salmon's pan juices or hot water to reach a creamy consistency.

  • 7

    Plate the salmon over the sweet potato mash with the roasted asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.