Name: Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Sockeye Salmon fillet; 120g Sweet Potato, peeled and cubed; 100g Fresh Asparagus, woody ends trimmed; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

Nutrition

Per serving

426 calories

Protein: 46g; 42% of calories
Carbs: 29g; 26% of calories
Fat: 15g; 31% of calories

Ingredients

6 items

7 oz Wild Sockeye Salmon fillet
120g Sweet Potato, peeled and cubed
100g Fresh Asparagus, woody ends trimmed
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.
Toss the asparagus spears with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 10 minutes.
Pat the salmon dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until golden and cooked through.
Drain the sweet potatoes and mash them thoroughly, adding a tablespoon of the potato cooking water if needed to reach a creamy consistency.
Plate the salmon over the sweet potato mash, serve the roasted asparagus on the side, and finish with a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes