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 sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

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NUTRITION

437kcal
Protein
44.5g
Fat
12.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

150 grams Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Olive Oil

Pinch of Sea Salt and Black Pepper

1/2 Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears to the other side, drizzle with the remaining oil, and roast for an additional 10 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 for 3-4 minutes per side until the exterior is golden and crisp.

  • 7

    Plate the salmon alongside the roasted vegetables and finish the dish with a bright 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 sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

NUTRITION

437kcal
Protein
44.5g
Fat
12.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

150 grams Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Olive Oil

Pinch of Sea Salt and Black Pepper

1/2 Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears to the other side, drizzle with the remaining oil, and roast for an additional 10 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 for 3-4 minutes per side until the exterior is golden and crisp.

  • 7

    Plate the salmon alongside the roasted vegetables and finish the dish with a bright squeeze of fresh lemon juice.