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 salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

431kcal
Protein
46.1g
Fat
16.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus spears with 1 teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and lightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining 0.5 teaspoon of avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked to your preferred level of doneness.

  • 8

    Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

431kcal
Protein
46.1g
Fat
16.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus spears with 1 teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and lightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining 0.5 teaspoon of avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked to your preferred level of doneness.

  • 8

    Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.