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 wild salmon and roasted asparagus served over sweet potato mash, finished with a squeeze of zesty lemon.

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NUTRITION

458kcal
Protein
44.5g
Fat
17.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato

150g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in a pot of water until fork-tender, roughly 12 to 15 minutes.

  • 3

    Trim the woody ends of the asparagus, toss with half the olive oil, and roast on the prepared sheet for 10 minutes.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crisp.

  • 6

    Drain the sweet potatoes and mash them until smooth and velvety.

  • 7

    Serve the salmon over the sweet potato mash with roasted asparagus and a fresh squeeze of lemon juice.

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 wild salmon and roasted asparagus served over sweet potato mash, finished with a squeeze of zesty lemon.

NUTRITION

458kcal
Protein
44.5g
Fat
17.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato

150g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in a pot of water until fork-tender, roughly 12 to 15 minutes.

  • 3

    Trim the woody ends of the asparagus, toss with half the olive oil, and roast on the prepared sheet for 10 minutes.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the skin is crisp.

  • 6

    Drain the sweet potatoes and mash them until smooth and velvety.

  • 7

    Serve the salmon over the sweet potato mash with roasted asparagus and a fresh squeeze of lemon juice.