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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

472kcal
Protein
45.8g
Fat
17.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon fillet

140g Sweet Potato, cubed

150g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a 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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with a tiny bit of water or a spray of oil if needed, then roast everything for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

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

  • 8

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Drizzle the fresh lemon juice over the salmon and vegetables before serving.

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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

472kcal
Protein
45.8g
Fat
17.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon fillet

140g Sweet Potato, cubed

150g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a 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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with a tiny bit of water or a spray of oil if needed, then roast everything for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

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

  • 8

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Drizzle the fresh lemon juice over the salmon and vegetables before serving.