Name: Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 oz Wild Sockeye Salmon; 1.5 cups Sweet Potato, cubed; 1.5 cups Asparagus spears; 1.5 tsp Olive Oil; 1 tbsp Lemon Juice

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, crisp finish.

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NUTRITION

Protein

43.1g

Fat

15g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild Sockeye Salmon

1.5 cups Sweet Potato, cubed

1.5 cups Asparagus spears

1.5 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat the oven to 400°F and line a large 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 in a single layer on the baking sheet.
3
Roast the sweet potatoes for 15 minutes.
4
Add the trimmed asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 minutes.
5
Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet over medium-high heat for about 4 minutes per side until the skin is golden.
6
Arrange the seared salmon on a plate with the roasted vegetables and finish with a squeeze of fresh lemon juice.