Name: Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.2 oz Wild Salmon Fillet; 130g Sweet Potato; 150g Asparagus; 1 tsp Avocado Oil; 1 tbsp Lemon Juice; 0.25 tsp Salt; 0.25 tsp Black Pepper

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served alongside oven-roasted sweet potato cubes and asparagus, finished with a squeeze of lemon and a dusting of flaky sea salt.

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NUTRITION

Protein

45.9g

Fat

17.7g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Wild Salmon Fillet

130g Sweet Potato

150g Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

0.25 tsp Salt

0.25 tsp Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 15 minutes.
3
Add the asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until tender.
4
While veggies roast, pat the salmon dry and season with salt and pepper.
5
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
6
Flip the salmon and cook for another 3-4 minutes until the center is just opaque and the edges are crisp.
7
Plate the salmon alongside the roasted vegetables and serve with a fresh lemon squeeze.