Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared 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

614kcal
Protein
65.5g
Fat
25.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Sockeye Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp 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 large 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 onto the baking sheet.

  • 3

    Roast the sweet potatoes for 10 minutes before adding the trimmed asparagus to the other side of the tray.

  • 4

    Drizzle the remaining oil over the asparagus and continue roasting for another 10 to 12 minutes until all vegetables are tender.

  • 5

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

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Press the fillet down gently with a spatula and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 8

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a squeeze of fresh lemon juice.

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared 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

614kcal
Protein
65.5g
Fat
25.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Sockeye Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp 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 large 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 onto the baking sheet.

  • 3

    Roast the sweet potatoes for 10 minutes before adding the trimmed asparagus to the other side of the tray.

  • 4

    Drizzle the remaining oil over the asparagus and continue roasting for another 10 to 12 minutes until all vegetables are tender.

  • 5

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

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Press the fillet down gently with a spatula and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 8

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a squeeze of fresh lemon juice.