Name: Seared Salmon with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 oz Sockeye Salmon fillet; 1 cup cubed Sweet Potato; 1.5 cups Asparagus spears; 1.5 tsp Avocado Oil; 0.5 tbsp Lemon Juice; Pinch of Sea Salt and Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

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

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NUTRITION

Protein

45.1g

Fat

15.8g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Sockeye Salmon fillet

1 cup cubed Sweet Potato

1.5 cups Asparagus spears

1.5 tsp Avocado Oil

0.5 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on the prepared baking sheet.
3
Roast the sweet potatoes for 15 minutes in the center of the oven.
4
Remove the tray, add the asparagus spears, drizzle with a small amount of oil, and roast for another 10 minutes until the vegetables are tender.
5
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
6
Heat the remaining avocado oil in a skillet over medium-high heat until shimmering.
7
Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until desired doneness.
8
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.