Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared wild sockeye salmon served with roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

501kcal
Protein
46.0g
Fat
22.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Sockeye Salmon

110 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1 teaspoon Ghee

0.25 teaspoon Garlic Powder

1 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 avocado oil, garlic powder, and a pinch of salt on the prepared sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side and add the asparagus to the other side of the tray.

  • 4

    Roast everything for another 10 minutes until the potatoes are tender and the asparagus is lightly browned.

  • 5

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

  • 6

    Heat the ghee in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 3 to 4 minutes per side until the skin is perfectly crisp.

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared wild sockeye salmon served with roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

501kcal
Protein
46.0g
Fat
22.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Sockeye Salmon

110 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1 teaspoon Ghee

0.25 teaspoon Garlic Powder

1 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 avocado oil, garlic powder, and a pinch of salt on the prepared sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side and add the asparagus to the other side of the tray.

  • 4

    Roast everything for another 10 minutes until the potatoes are tender and the asparagus is lightly browned.

  • 5

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

  • 6

    Heat the ghee in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 3 to 4 minutes per side until the skin is perfectly crisp.

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.