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 with roasted sweet potato and tender asparagus, finished with a sprinkle of flaky sea salt.

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NUTRITION

555kcal
Protein
60.0g
Fat
19.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Sockeye Salmon

150 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1.5 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato and trimmed asparagus with half of the olive oil and a pinch of salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 20 minutes until the potatoes are tender.

  • 4

    Pat the salmon dry and season with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until cooked through.

  • 8

    Serve the salmon alongside the roasted vegetables.

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 with roasted sweet potato and tender asparagus, finished with a sprinkle of flaky sea salt.

NUTRITION

555kcal
Protein
60.0g
Fat
19.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Sockeye Salmon

150 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1.5 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato and trimmed asparagus with half of the olive oil and a pinch of salt.

  • 3

    Spread the vegetables on the baking sheet and roast for 20 minutes until the potatoes are tender.

  • 4

    Pat the salmon dry and season with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until cooked through.

  • 8

    Serve the salmon alongside the roasted vegetables.