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 sockeye salmon paired with oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

428kcal
Protein
46.4g
Fat
16.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Lemon wedge for serving

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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 1 teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining 0.5 teaspoon of olive oil, and roast everything for an additional 10-12 minutes until the potatoes are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.

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 sockeye salmon paired with oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

428kcal
Protein
46.4g
Fat
16.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Lemon wedge for serving

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 1 teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining 0.5 teaspoon of olive oil, and roast everything for an additional 10-12 minutes until the potatoes are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.