Pan-Seared Salmon with Roasted Asparagus and Sweet Potato Mash

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing paleo dinner featuring tender seared salmon paired with roasted asparagus and creamy sweet potato mash. This Mediterranean-inspired paleo recipe (gluten free, whole30), ready in about 45 minutes, pairs salmon fillets, asparagus spears, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. Toss 1 lb trimmed asparagus with 1 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until tender and slightly caramelized.
  2. Step 2: Meanwhile, place 2 large peeled and chopped sweet potatoes into a pot with 4 cups water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
  3. Step 3: Drain the sweet potatoes and mash them with 1 tbsp extra virgin olive oil, 1 minced garlic clove, and 1/2 tsp sea salt until smooth and creamy.
  4. Step 4: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp chopped fresh rosemary. Place salmon skin-side down and cook for 4-5 minutes until golden and crisp.
  5. Step 5: Flip the salmon and cook for an additional 3-4 minutes until cooked through and flakes easily with a fork. Remove from heat and drizzle with 2 tbsp fresh lemon juice.
  6. Step 6: Serve the salmon alongside the roasted asparagus and sweet potato mash for a balanced paleo meal.

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