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 salmon paired with roasted sweet potato cubes and asparagus, finished with a squeeze of lemon and a touch of flaky sea salt.

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NUTRITION

459kcal
Protein
42.1g
Fat
16.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

1.3 cups Sweet Potato, cubed

10 spears Asparagus

1 tsp Avocado Oil

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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 baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes until they begin to soften.

  • 4

    Add the asparagus to the same baking sheet, tossing with the remaining oil and salt, and roast everything for another 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is crisp and the center is just opaque.

  • 7

    Serve the salmon alongside the roasted vegetables 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 salmon paired with roasted sweet potato cubes and asparagus, finished with a squeeze of lemon and a touch of flaky sea salt.

NUTRITION

459kcal
Protein
42.1g
Fat
16.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

1.3 cups Sweet Potato, cubed

10 spears Asparagus

1 tsp Avocado Oil

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 baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes until they begin to soften.

  • 4

    Add the asparagus to the same baking sheet, tossing with the remaining oil and salt, and roast everything for another 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is crisp and the center is just opaque.

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.