Name: Seared Salmon with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Coho Salmon Fillet; 120g Sweet Potato, cubed; 150g Asparagus, trimmed; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 0.25 tsp Garlic Powder; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper

Seared Salmon 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 with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon served with oven-roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

45.2g

Fat

15.8g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Coho Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.25 tsp Garlic Powder

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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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 salt on the prepared tray.
3
Roast the potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil.
4
Continue roasting for another 10 minutes until the potatoes are tender and the asparagus is vibrant.
5
While vegetables roast, season the salmon fillet with garlic powder, salt, and black pepper.
6
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
7
Sear for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes.
8
Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice over the top.