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 sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

379kcal
Protein
34.3g
Fat
14.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

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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 and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus spears, and drizzle with the remaining olive oil and seasonings.

  • 5

    Roast the vegetables for an additional 10 to 12 minutes until the potatoes are tender and the asparagus is lightly browned.

  • 6

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh 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 sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

379kcal
Protein
34.3g
Fat
14.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

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 and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus spears, and drizzle with the remaining olive oil and seasonings.

  • 5

    Roast the vegetables for an additional 10 to 12 minutes until the potatoes are tender and the asparagus is lightly browned.

  • 6

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 8

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