Name: Seared Salmon with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 ounces Wild Atlantic Salmon fillet; 100 grams Sweet Potato, cubed; 100 grams Asparagus spears, trimmed; 1.5 teaspoons Avocado Oil; Pinch of Sea Salt and Black Pepper; 1 Lemon wedge

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon served with cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.8g

Fat

20.6g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1.5 teaspoons Avocado Oil

Pinch of Sea Salt and Black Pepper

1 Lemon wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.
3
Roast the sweet potatoes for 15 minutes.
4
Add the asparagus spears to the baking sheet, drizzle with the remaining oil, and roast everything for an additional 10 minutes until the potatoes are tender.
5
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
6
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
7
Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until just opaque in the center.
8
Plate the crispy salmon alongside the roasted vegetables and serve with a fresh lemon wedge.