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 sockeye salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and flaky sea salt.

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NUTRITION

457kcal
Protein
44.5g
Fat
17.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

120g cubed Sweet Potato

150g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

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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 sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray, drizzling with a tiny bit of water or lemon juice to keep them tender.

  • 4

    Continue roasting the vegetables for another 10 minutes until the potatoes are golden and the asparagus is crisp-tender.

  • 5

    While the vegetables roast, heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then place it in the skillet skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 8

    Plate the 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 sockeye salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and flaky sea salt.

NUTRITION

457kcal
Protein
44.5g
Fat
17.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

120g cubed Sweet Potato

150g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

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 sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray, drizzling with a tiny bit of water or lemon juice to keep them tender.

  • 4

    Continue roasting the vegetables for another 10 minutes until the potatoes are golden and the asparagus is crisp-tender.

  • 5

    While the vegetables roast, heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then place it in the skillet skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 8

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