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 salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

477kcal
Protein
43.8g
Fat
21.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

2 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and sea salt, then roast for 15 minutes.

  • 3

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

  • 4

    While vegetables roast, 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 cast-iron skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crisp.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 8

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of 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 salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

477kcal
Protein
43.8g
Fat
21.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

2 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and sea salt, then roast for 15 minutes.

  • 3

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

  • 4

    While vegetables roast, 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 cast-iron skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crisp.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 8

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