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 sockeye salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and flaky sea salt.

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NUTRITION

467kcal
Protein
43.8g
Fat
20.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Avocado Oil

Fresh lemon wedge

Sea salt and black pepper to taste

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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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil, and roast everything for another 10 to 12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the hot skillet and sear for 3 to 4 minutes per side until the exterior is crisp and the fish is cooked to your preferred level of doneness.

  • 8

    Serve the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a generous 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 wild sockeye salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and flaky sea salt.

NUTRITION

467kcal
Protein
43.8g
Fat
20.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Avocado Oil

Fresh lemon wedge

Sea salt and black pepper to taste

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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil, and roast everything for another 10 to 12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the hot skillet and sear for 3 to 4 minutes per side until the exterior is crisp and the fish is cooked to your preferred level of doneness.

  • 8

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