Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

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

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NUTRITION

452kcal
Protein
46.9g
Fat
14g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces, then toss with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and toss to coat.

  • 5

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are golden and the asparagus is tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is perfectly crisp.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with the fresh lemon juice before serving.

Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

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

NUTRITION

452kcal
Protein
46.9g
Fat
14g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces, then toss with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and toss to coat.

  • 5

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are golden and the asparagus is tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is perfectly crisp.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with the fresh lemon juice before serving.