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 wild sockeye salmon served alongside roasted sweet potato cubes and tender asparagus, featuring a perfectly crisp skin.

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NUTRITION

430kcal
Protein
43.8g
Fat
13.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Peel and cube the sweet potato into bite-sized pieces

  • 3

    Toss sweet potato with half the avocado oil and roast on a parchment-lined sheet for 15 minutes

  • 4

    Trim the woody ends of the asparagus and add to the baking sheet, roasting for an additional 10 minutes

  • 5

    Pat the salmon fillet dry and season with salt and pepper

  • 6

    Heat the remaining oil in a skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until crisp

  • 7

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached

  • 8

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

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 wild sockeye salmon served alongside roasted sweet potato cubes and tender asparagus, featuring a perfectly crisp skin.

NUTRITION

430kcal
Protein
43.8g
Fat
13.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Peel and cube the sweet potato into bite-sized pieces

  • 3

    Toss sweet potato with half the avocado oil and roast on a parchment-lined sheet for 15 minutes

  • 4

    Trim the woody ends of the asparagus and add to the baking sheet, roasting for an additional 10 minutes

  • 5

    Pat the salmon fillet dry and season with salt and pepper

  • 6

    Heat the remaining oil in a skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until crisp

  • 7

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached

  • 8

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