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 served with cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of bright, zesty lemon.

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NUTRITION

501kcal
Protein
46.4g
Fat
22.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, tossing them with the potatoes and the remaining oil, then roast for another 10-12 minutes until the potatoes are golden and asparagus is tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon 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 drizzle everything with fresh lemon juice before serving.

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 served with cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of bright, zesty lemon.

NUTRITION

501kcal
Protein
46.4g
Fat
22.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, tossing them with the potatoes and the remaining oil, then roast for another 10-12 minutes until the potatoes are golden and asparagus is tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon 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 drizzle everything with fresh lemon juice before serving.