Name: Seared Salmon with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Atlantic Salmon; 100g Sweet Potato, cubed; 150g Asparagus spears, trimmed; 1 tsp Avocado Oil; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

Seared Salmon with Roasted Sweet Potatoes and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and flaky sea salt.

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NUTRITION

Protein

44.2g

Fat

17.3g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them on the baking sheet.
3
Roast the sweet potatoes for 15 minutes.
4
Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10-12 minutes until the vegetables are tender.
5
While the vegetables roast, season the salmon fillet with salt and pepper.
6
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4-5 minutes.
7
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the skin is crisp.
8
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.