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 sockeye salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

478kcal
Protein
57.2g
Fat
16.5g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Sockeye Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

    Season the salmon fillet with salt and pepper and sear for 4-5 minutes per side until golden and cooked through.

  • 7

    Plate the salmon over the sweet potato mash with a side of roasted asparagus and 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 sockeye salmon served with creamy mashed sweet potatoes and oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

478kcal
Protein
57.2g
Fat
16.5g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Sockeye Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

    Season the salmon fillet with salt and pepper and sear for 4-5 minutes per side until golden and cooked through.

  • 7

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