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 sockeye salmon paired with garlic-roasted asparagus and creamy mashed sweet potatoes, finished with a bright and zesty lemon squeeze.

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NUTRITION

429kcal
Protein
44.8g
Fat
13.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, peeled and cubed

150 grams Asparagus, woody ends trimmed

1 teaspoon Avocado Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the trimmed asparagus on the baking sheet, toss with half of the avocado oil and the minced garlic, and roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until soft.

  • 4

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed to reach a creamy consistency.

  • 5

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, 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 sockeye salmon paired with garlic-roasted asparagus and creamy mashed sweet potatoes, finished with a bright and zesty lemon squeeze.

NUTRITION

429kcal
Protein
44.8g
Fat
13.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, peeled and cubed

150 grams Asparagus, woody ends trimmed

1 teaspoon Avocado Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the trimmed asparagus on the baking sheet, toss with half of the avocado oil and the minced garlic, and roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until soft.

  • 4

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed to reach a creamy consistency.

  • 5

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing the dish with a fresh squeeze of lemon juice.