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 salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

440kcal
Protein
44.9g
Fat
13.4g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

1 cup cubed Sweet Potato

8-10 Asparagus spears

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus to the same sheet and roast for another 10 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet and cook for another 3 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.

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 salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

440kcal
Protein
44.9g
Fat
13.4g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

1 cup cubed Sweet Potato

8-10 Asparagus spears

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus to the same sheet and roast for another 10 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet and cook for another 3 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.