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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a fresh squeeze of lemon for a bright, crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

502kcal
Protein
40.6g
Fat
24.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the remaining oil on the tray, and roast everything for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and place the salmon in the pan, skin-side down.

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle the fresh lemon juice over the fish and asparagus 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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a fresh squeeze of lemon for a bright, crisp finish.

NUTRITION

502kcal
Protein
40.6g
Fat
24.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the remaining oil on the tray, and roast everything for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and place the salmon in the pan, skin-side down.

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle the fresh lemon juice over the fish and asparagus before serving.