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 whipped sweet potato mash with roasted asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

498kcal
Protein
43.5g
Fat
22.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

130 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Grass-fed Ghee

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, about 12 to 15 minutes.

  • 3

    Trim the woody ends off the asparagus and place them on a baking sheet, drizzling with half of the olive oil and a pinch of sea salt.

  • 4

    Roast the asparagus in the oven for 10 minutes until tender-crisp and slightly charred.

  • 5

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black 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 minutes, then flip and cook for an additional 3 minutes.

  • 7

    Drain the sweet potatoes and mash them thoroughly with the grass-fed ghee until the texture is smooth and creamy.

  • 8

    Plate the sweet potato mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.

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 whipped sweet potato mash with roasted asparagus, finished with a bright and zesty lemon squeeze.

NUTRITION

498kcal
Protein
43.5g
Fat
22.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

130 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Grass-fed Ghee

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, about 12 to 15 minutes.

  • 3

    Trim the woody ends off the asparagus and place them on a baking sheet, drizzling with half of the olive oil and a pinch of sea salt.

  • 4

    Roast the asparagus in the oven for 10 minutes until tender-crisp and slightly charred.

  • 5

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black 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 minutes, then flip and cook for an additional 3 minutes.

  • 7

    Drain the sweet potatoes and mash them thoroughly with the grass-fed ghee until the texture is smooth and creamy.

  • 8

    Plate the sweet potato mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.