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.

Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

441kcal
Protein
43.6g
Fat
18.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Garlic Powder, Sea Salt, and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil, sea salt, and black pepper on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray.

  • 4

    Place the trimmed asparagus on the other side of the tray, drizzle with a tiny bit of water or additional seasoning, and roast everything for another 10 minutes.

  • 5

    While the vegetables finish roasting, season the salmon fillet with garlic powder, salt, and pepper.

  • 6

    Heat the remaining teaspoon of avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4 minutes on the first side until a golden crust forms, then flip and cook for 2-3 more minutes.

  • 8

    Plate the salmon with the roasted sweet potatoes and asparagus, then drizzle the fresh lemon juice over the fish and greens before serving.

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.

Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

441kcal
Protein
43.6g
Fat
18.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Garlic Powder, Sea Salt, and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil, sea salt, and black pepper on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray.

  • 4

    Place the trimmed asparagus on the other side of the tray, drizzle with a tiny bit of water or additional seasoning, and roast everything for another 10 minutes.

  • 5

    While the vegetables finish roasting, season the salmon fillet with garlic powder, salt, and pepper.

  • 6

    Heat the remaining teaspoon of avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4 minutes on the first side until a golden crust forms, then flip and cook for 2-3 more minutes.

  • 8

    Plate the salmon with the roasted sweet potatoes and asparagus, then drizzle the fresh lemon juice over the fish and greens before serving.