Seared Salmon with Steamed Asparagus and Garlic Sweet Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Sweet Potato Wedges

Pan-seared wild sockeye salmon paired with tender steamed asparagus and oven-roasted garlic sweet potato wedges, finished with a squeeze of bright lemon.

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NUTRITION

374kcal
Protein
34.9g
Fat
14.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cut into wedges

1 cup Asparagus spears

1 tsp Avocado Oil

1/2 tsp Garlic Powder

Pinch of Salt and Black Pepper

Fresh Lemon Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the sweet potato wedges with half of the avocado oil, garlic powder, and a pinch of salt.

  • 3

    Spread the wedges in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

  • 4

    While the potatoes are roasting, trim the woody ends off the asparagus and steam them over boiling water for 5-7 minutes until tender-crisp.

  • 5

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

  • 6

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Plate the seared salmon alongside the roasted garlic sweet potato wedges and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Garlic Sweet Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Sweet Potato Wedges

Pan-seared wild sockeye salmon paired with tender steamed asparagus and oven-roasted garlic sweet potato wedges, finished with a squeeze of bright lemon.

NUTRITION

374kcal
Protein
34.9g
Fat
14.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cut into wedges

1 cup Asparagus spears

1 tsp Avocado Oil

1/2 tsp Garlic Powder

Pinch of Salt and Black Pepper

Fresh Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the sweet potato wedges with half of the avocado oil, garlic powder, and a pinch of salt.

  • 3

    Spread the wedges in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

  • 4

    While the potatoes are roasting, trim the woody ends off the asparagus and steam them over boiling water for 5-7 minutes until tender-crisp.

  • 5

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

  • 6

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Plate the seared salmon alongside the roasted garlic sweet potato wedges and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.