Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon served with cubed roasted sweet potatoes and snap-tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

420kcal
Protein
46.7g
Fat
13.4g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

110 grams cubed Sweet Potato

120 grams Asparagus spears

1 teaspoon Avocado Oil

0.5 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until tender.

  • 4

    While vegetables roast, pat the salmon dry and season both sides with sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 3 minutes until the internal temperature reaches 145°F.

  • 7

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

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon served with cubed roasted sweet potatoes and snap-tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

420kcal
Protein
46.7g
Fat
13.4g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

110 grams cubed Sweet Potato

120 grams Asparagus spears

1 teaspoon Avocado Oil

0.5 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until tender.

  • 4

    While vegetables roast, pat the salmon dry and season both sides with sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 3 minutes until the internal temperature reaches 145°F.

  • 7

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