Name: Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Wild Atlantic Salmon; 1 cup cubed Sweet Potato; 1 cup trimmed Asparagus; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove minced Garlic

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

Protein

45.4g

Fat

17.5g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1 cup cubed Sweet Potato

1 cup trimmed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove minced Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.
3
Roast the sweet potatoes for 15 minutes.
4
Add the asparagus to the baking sheet, tossing with the remaining oil and minced garlic, then roast everything for another 10 to 12 minutes.
5
While vegetables roast, season the salmon fillet with salt and pepper.
6
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 to 5 minutes until the skin is crispy.
7
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the center is just opaque.
8
Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.