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.

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon paired with tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

442kcal
Protein
44.5g
Fat
13.4g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado 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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray, drizzling them with the remaining oil and roasting for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat a non-stick or cast-iron skillet over medium-high heat and place the salmon skin-side down in the pan.

  • 6

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then carefully flip and cook for an additional 2 to 3 minutes until the center is just opaque.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice over the fish.

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.

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon paired with tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

442kcal
Protein
44.5g
Fat
13.4g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado 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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray, drizzling them with the remaining oil and roasting for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat a non-stick or cast-iron skillet over medium-high heat and place the salmon skin-side down in the pan.

  • 6

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then carefully flip and cook for an additional 2 to 3 minutes until the center is just opaque.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice over the fish.