Seared Salmon with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon with crispy skin served over a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of lemon.

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NUTRITION

470kcal
Protein
44.7g
Fat
18g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

150 grams Sweet Potato

1 cup Asparagus

1 teaspoon Avocado Oil

1 teaspoon Ghee

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water until fork-tender.

  • 2

    Place asparagus in a steamer basket over boiling water and cook for 4-5 minutes until bright green.

  • 3

    Pat the salmon dry and season both sides with sea salt and black pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until desired doneness is reached.

  • 7

    Drain the sweet potatoes and mash them thoroughly with ghee and a pinch of salt.

  • 8

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

Seared Salmon with Steamed 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 Steamed Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Sweet Potato Mash

Pan-seared wild salmon with crispy skin served over a creamy sweet potato mash and tender steamed asparagus, finished with a squeeze of lemon.

NUTRITION

470kcal
Protein
44.7g
Fat
18g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

150 grams Sweet Potato

1 cup Asparagus

1 teaspoon Avocado Oil

1 teaspoon Ghee

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in salted water until fork-tender.

  • 2

    Place asparagus in a steamer basket over boiling water and cook for 4-5 minutes until bright green.

  • 3

    Pat the salmon dry and season both sides with sea salt and black pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until desired doneness is reached.

  • 7

    Drain the sweet potatoes and mash them thoroughly with ghee and a pinch of salt.

  • 8

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