Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

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

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

447kcal
Protein
46.1g
Fat
12.3g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

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, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with a tiny bit of water or additional seasoning if desired, and roast for another 10 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with garlic powder, salt, and pepper.

  • 6

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

  • 7

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

  • 8

    Flip the fillet carefully and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

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

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

447kcal
Protein
46.1g
Fat
12.3g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

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, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with a tiny bit of water or additional seasoning if desired, and roast for another 10 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with garlic powder, salt, and pepper.

  • 6

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

  • 7

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

  • 8

    Flip the fillet carefully and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.