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 sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon and a pinch of flaky sea salt.

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NUTRITION

466kcal
Protein
45g
Fat
15.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

150g Sweet Potato (cubed)

150g Asparagus (trimmed)

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the trimmed asparagus.

  • 4

    Drizzle the asparagus with the remaining oil and a pinch of pepper, then return the tray to the oven for 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and charred asparagus, finishing the dish with a bright 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 sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon and a pinch of flaky sea salt.

NUTRITION

466kcal
Protein
45g
Fat
15.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

150g Sweet Potato (cubed)

150g Asparagus (trimmed)

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the trimmed asparagus.

  • 4

    Drizzle the asparagus with the remaining oil and a pinch of pepper, then return the tray to the oven for 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until cooked through.

  • 8

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