Name: Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 13 ounces Wild Atlantic Salmon; 150 grams Sweet Potato; 150 grams Asparagus; 1.5 teaspoons Olive Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon Sea Salt; 0.25 teaspoon Black Pepper

Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon served with tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

78.8g

Fat

30.6g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

13 ounces Wild Atlantic Salmon

150 grams Sweet Potato

150 grams Asparagus

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel and cube the sweet potato into bite-sized pieces, then toss with half of the olive oil and a pinch of salt.
3
Spread the potatoes on the baking sheet and roast for 15 minutes.
4
Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the potatoes.
5
Season the salmon filet generously with salt and black pepper on both sides.
6
Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat.
7
Place the salmon in the pan and sear for 4 minutes until the skin is crisp, then flip and cook for another 3 minutes.
8
Remove the roasted vegetables from the oven and serve alongside the salmon with a bright squeeze of fresh lemon juice.