Name: Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Wild Sockeye Salmon; 100 grams Sweet Potato; 100 grams Asparagus; 1 teaspoon Olive Oil

Seared Salmon Fillet with Roasted Sweet Potato 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 Potato and Asparagus

Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a crisp golden crust.

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NUTRITION

Protein

45.4g

Fat

21.8g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Wild Sockeye Salmon

100 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

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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 olive oil and a pinch of salt, then roast for 15 minutes.
3
Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes.
4
Season the salmon fillet with salt and pepper on both sides.
5
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until it develops a golden crust.
6
Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.