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 paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon for a bright, citrusy zing.

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NUTRITION

453kcal
Protein
46.7g
Fat
14.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces and toss with half the avocado oil, sea salt, and black pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Snap the woody ends off the asparagus and toss the spears with the remaining oil and a pinch of salt.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for another 10-12 minutes until tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 8

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

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 paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon for a bright, citrusy zing.

NUTRITION

453kcal
Protein
46.7g
Fat
14.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces and toss with half the avocado oil, sea salt, and black pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Snap the woody ends off the asparagus and toss the spears with the remaining oil and a pinch of salt.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for another 10-12 minutes until tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 8

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.