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 over creamy mashed sweet potatoes with oven-roasted asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

473kcal
Protein
44g
Fat
19.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato

1 cup Asparagus

1.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until fork-tender.

  • 2

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

  • 3

    Toss the asparagus with half of the olive oil and a pinch of salt, then roast for 10 minutes until tender-crisp.

  • 4

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for consistency.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is perfectly crispy and the fish is cooked through.

  • 8

    Plate the mash, top with the salmon, and serve alongside the roasted asparagus.

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 over creamy mashed sweet potatoes with oven-roasted asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

473kcal
Protein
44g
Fat
19.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato

1 cup Asparagus

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until fork-tender.

  • 2

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

  • 3

    Toss the asparagus with half of the olive oil and a pinch of salt, then roast for 10 minutes until tender-crisp.

  • 4

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for consistency.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is perfectly crispy and the fish is cooked through.

  • 8

    Plate the mash, top with the salmon, and serve alongside the roasted asparagus.