Name: Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.8 oz Wild Sockeye Salmon Fillet; 150g Sweet Potato, cubed; 100g Asparagus spears; 1.5 tsp Avocado Oil; 0.5 tsp Garlic Powder; Sea Salt and Black Pepper to taste

Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared wild sockeye salmon served with crispy roasted sweet potato cubes and tender asparagus spears, finished with a bright and zesty squeeze of lemon.

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NUTRITION

Protein

45.9g

Fat

15.9g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Avocado Oil

0.5 tsp Garlic Powder

Sea Salt and Black Pepper to taste

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half the avocado oil and a pinch of sea salt.
3
Spread potatoes on the sheet and roast for 15-20 minutes until they begin to soften.
4
Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes.
5
Season the salmon fillet with garlic powder, salt, and pepper.
6
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.
7
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
8
Flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque.
9
Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon.