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 oven-roasted sweet potato cubes and tender asparagus, all topped with a squeeze of bright, zesty lemon.

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NUTRITION

390kcal
Protein
40.4g
Fat
12.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

120 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1/2 fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining olive oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately 4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish the dish with a generous squeeze of fresh 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 oven-roasted sweet potato cubes and tender asparagus, all topped with a squeeze of bright, zesty lemon.

NUTRITION

390kcal
Protein
40.4g
Fat
12.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

120 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1/2 fresh Lemon

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining olive oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately 4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish the dish with a generous squeeze of fresh lemon juice.