Name: Seared Salmon Fillet with Roasted Sweet Potatoes 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; 120g Sweet Potato, cubed; 150g Asparagus spears; 1.5 tsp Extra Virgin Olive Oil; 0.5 Lemon, juiced; Salt, pepper, and garlic powder to taste

Seared Salmon Fillet with Roasted Sweet Potatoes 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 Fillet with Roasted Sweet Potatoes and Asparagus

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

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NUTRITION

Protein

44.7g

Fat

16g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

0.5 Lemon, juiced

Salt, pepper, and garlic powder to taste

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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 half of the olive oil and a pinch of salt.
3
Spread the potatoes on the baking sheet and roast for 15-20 minutes.
4
Add the asparagus to the same sheet, drizzle with a bit of lemon juice, and roast for an additional 10 minutes.
5
Season the salmon fillet with salt, pepper, and garlic powder on both sides.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan and sear for 4 minutes per side until the edges are golden.
8
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon.