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 potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

482kcal
Protein
43.9g
Fat
18.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

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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 olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    Season the asparagus with a pinch of salt and return the tray to the oven for another 10-12 minutes until the potatoes are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 7

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and releases easily.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 9

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

482kcal
Protein
43.9g
Fat
18.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

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 olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    Season the asparagus with a pinch of salt and return the tray to the oven for another 10-12 minutes until the potatoes are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 7

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and releases easily.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 9

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.