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.

Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

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

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NUTRITION

434kcal
Protein
44.4g
Fat
15.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

120g Sweet Potato (cubed)

150g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

Lemon wedge and sea salt to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a 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.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray, drizzling them with the remaining oil.

  • 4

    Return the vegetables to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper.

  • 6

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

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 8

    Serve the seared salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.

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.

Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

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

NUTRITION

434kcal
Protein
44.4g
Fat
15.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

120g Sweet Potato (cubed)

150g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

Lemon wedge and sea salt to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a 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.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray, drizzling them with the remaining oil.

  • 4

    Return the vegetables to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper.

  • 6

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

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 8

    Serve the seared salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.