Name: Seared Salmon with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Salmon Fillet; 150g Sweet Potato, cubed; 150g Asparagus, trimmed; 1.5 tsp Extra Virgin Olive Oil; 1/2 Lemon; Sea salt and black pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

42.5g

Fat

19.1g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Peel and cube the sweet potato into 1/2-inch pieces and toss them on a baking sheet with half of the olive oil and a pinch of sea salt.
3
Roast the sweet potatoes for 15 minutes.
4
Add the trimmed asparagus to the same baking sheet, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender.
5
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
6
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.
7
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
8
Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.