Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon paired with tender roasted sweet potato and asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

476kcal
Protein
45.3g
Fat
16.6g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Fresh Asparagus

1 tsp Avocado Oil

0.5 medium Lemon

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the potatoes for 15 minutes, then move them to one side and add the trimmed asparagus to the other side of the tray.

  • 4

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

  • 5

    Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down, pressing firmly for 10 seconds to ensure a golden, crispy skin.

  • 7

    Sear for 4-5 minutes without moving, then flip and cook for another 2 minutes until the center is just opaque.

  • 8

    Serve the salmon immediately with the roasted vegetables and a bright squeeze of fresh lemon juice.

Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon paired with tender roasted sweet potato and asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

476kcal
Protein
45.3g
Fat
16.6g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Fresh Asparagus

1 tsp Avocado Oil

0.5 medium Lemon

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the potatoes for 15 minutes, then move them to one side and add the trimmed asparagus to the other side of the tray.

  • 4

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

  • 5

    Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down, pressing firmly for 10 seconds to ensure a golden, crispy skin.

  • 7

    Sear for 4-5 minutes without moving, then flip and cook for another 2 minutes until the center is just opaque.

  • 8

    Serve the salmon immediately with the roasted vegetables and a bright squeeze of fresh lemon juice.