Name: Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Sockeye Salmon Fillet; 120g Sweet Potato; 100g Asparagus; 1.5 tsp Avocado Oil; 1 tbsp Lemon Juice; 0.5 tsp Garlic Powder

Seared Salmon Fillet with Roasted Sweet Potato 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 Potato and Asparagus

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

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NUTRITION

Protein

43.6g

Fat

15.8g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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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 1/2-inch pieces, then toss with half the avocado oil and a pinch of salt.
3
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
4
Trim the woody ends off the asparagus and toss with the remaining oil and garlic powder.
5
Add the asparagus to the baking sheet with the potatoes and roast for another 10-12 minutes until tender.
6
While the vegetables roast, season the salmon fillet with salt and pepper.
7
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through.
8
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.