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 asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

434kcal
Protein
44.9g
Fat
14g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon

1 cup cubed Sweet Potato

10 spears Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes then toss them on the tray with half the avocado oil and a pinch of salt.

  • 3

    Roast the potatoes for 15 minutes until they start to soften.

  • 4

    Trim the woody ends off the asparagus and add the spears to the tray with the remaining oil.

  • 5

    Return the tray to the oven for another 10 minutes until the vegetables are tender and slightly caramelized.

  • 6

    Season the salmon with salt and pepper then sear in a hot pan for 4 minutes per side until the skin is perfectly crispy.

  • 7

    Plate the salmon with the roasted vegetables and finish with a bright squeeze of fresh lemon juice.

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 asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

434kcal
Protein
44.9g
Fat
14g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon

1 cup cubed Sweet Potato

10 spears Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes then toss them on the tray with half the avocado oil and a pinch of salt.

  • 3

    Roast the potatoes for 15 minutes until they start to soften.

  • 4

    Trim the woody ends off the asparagus and add the spears to the tray with the remaining oil.

  • 5

    Return the tray to the oven for another 10 minutes until the vegetables are tender and slightly caramelized.

  • 6

    Season the salmon with salt and pepper then sear in a hot pan for 4 minutes per side until the skin is perfectly crispy.

  • 7

    Plate the salmon with the roasted vegetables and finish with a bright squeeze of fresh lemon juice.