Seared Salmon with Roasted Sweet Potato 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 Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

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

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NUTRITION

461kcal
Protein
44.9g
Fat
17.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

130g Sweet Potato, cubed

120g Fresh Asparagus, trimmed

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Move the potatoes to one side, add the asparagus to the sheet with the remaining oil, and roast for 10 more minutes.

  • 4

    Season the salmon with salt and pepper, then sear in a hot skillet over medium-high heat for 4 minutes per side until the skin is crispy.

  • 5

    Serve the salmon immediately with the roasted vegetables and a generous squeeze of fresh lemon juice.

Seared Salmon with Roasted Sweet Potato 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 Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

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

NUTRITION

461kcal
Protein
44.9g
Fat
17.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

130g Sweet Potato, cubed

120g Fresh Asparagus, trimmed

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Move the potatoes to one side, add the asparagus to the sheet with the remaining oil, and roast for 10 more minutes.

  • 4

    Season the salmon with salt and pepper, then sear in a hot skillet over medium-high heat for 4 minutes per side until the skin is crispy.

  • 5

    Serve the salmon immediately with the roasted vegetables and a generous squeeze of fresh lemon juice.