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 sockeye salmon paired with oven-roasted sweet potatoes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

476kcal
Protein
42.3g
Fat
22.4g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Sockeye Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 12 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the potatoes to coat in the remaining oil residue, and roast for another 10 to 12 minutes.

  • 5

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and black pepper, then place it in the skillet skin-side down.

  • 7

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for an additional 2 to 3 minutes until your desired doneness is reached.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables before serving.

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 sockeye salmon paired with oven-roasted sweet potatoes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

476kcal
Protein
42.3g
Fat
22.4g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Sockeye Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 12 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the potatoes to coat in the remaining oil residue, and roast for another 10 to 12 minutes.

  • 5

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and black pepper, then place it in the skillet skin-side down.

  • 7

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for an additional 2 to 3 minutes until your desired doneness is reached.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables before serving.