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

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NUTRITION

445kcal
Protein
46.3g
Fat
16.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1.5 teaspoons Olive Oil

Salt and black pepper to taste

1/2 Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss them on the baking sheet with 1 teaspoon of olive oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus spears.

  • 5

    Add the asparagus to the baking sheet with the sweet potatoes, tossing slightly to coat in the residual oil, and roast for an additional 10-12 minutes until tender.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 7

    Heat the remaining 1/2 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 9

    Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 10

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

NUTRITION

445kcal
Protein
46.3g
Fat
16.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1.5 teaspoons Olive Oil

Salt and black pepper to taste

1/2 Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss them on the baking sheet with 1 teaspoon of olive oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus spears.

  • 5

    Add the asparagus to the baking sheet with the sweet potatoes, tossing slightly to coat in the residual oil, and roast for an additional 10-12 minutes until tender.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 7

    Heat the remaining 1/2 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 9

    Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 10

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