Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served with caramelized sweet potato and tender asparagus spears, finished with a squeeze of fresh lemon juice.

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NUTRITION

426kcal
Protein
46.5g
Fat
14.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1 small Sweet Potato

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into small, uniform pieces.

  • 3

    Toss the sweet potato with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 4

    Trim the tough ends of the asparagus and add them to the baking sheet, tossing with the remaining oil.

  • 5

    Roast the vegetables for an additional 10 minutes until the sweet potatoes are tender.

  • 6

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 7

    Heat a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are crisp.

  • 8

    Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served with caramelized sweet potato and tender asparagus spears, finished with a squeeze of fresh lemon juice.

NUTRITION

426kcal
Protein
46.5g
Fat
14.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1 small Sweet Potato

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into small, uniform pieces.

  • 3

    Toss the sweet potato with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 4

    Trim the tough ends of the asparagus and add them to the baking sheet, tossing with the remaining oil.

  • 5

    Roast the vegetables for an additional 10 minutes until the sweet potatoes are tender.

  • 6

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 7

    Heat a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the edges are crisp.

  • 8

    Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.