Name: Seared Salmon with Roasted Sweet Potato and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Sockeye Salmon Fillet; 150g Sweet Potato, cubed; 150g Asparagus, trimmed; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

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

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NUTRITION

Protein

45g

Fat

15.6g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel the sweet potato and cut into 1/2-inch cubes, then toss them on the baking sheet with half of the olive oil and a pinch of salt.
3
Roast the sweet potatoes for 15 minutes.
4
Remove the pan from the oven, add the trimmed asparagus spears, drizzle with the remaining olive oil, and roast for another 10-12 minutes until the vegetables are tender.
5
While the vegetables are roasting, season the salmon fillet with sea salt and black pepper.
6
Heat a non-stick skillet over medium-high heat. Once hot, place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
7
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
8
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish the entire dish with a fresh squeeze of lemon juice.