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 cubed roasted sweet potatoes and tender asparagus, finished with a squeeze of zesty lemon and a pinch of flaky sea salt.

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NUTRITION

458kcal
Protein
41.3g
Fat
16.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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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, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    Drizzle the asparagus with the remaining oil and return the tray to the oven for another 10 to 12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and sear the salmon for 4 minutes on the first side to develop a golden crust.

  • 7

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then top with minced garlic and a bright squeeze of fresh lemon juice.

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 cubed roasted sweet potatoes and tender asparagus, finished with a squeeze of zesty lemon and a pinch of flaky sea salt.

NUTRITION

458kcal
Protein
41.3g
Fat
16.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    Drizzle the asparagus with the remaining oil and return the tray to the oven for another 10 to 12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and sear the salmon for 4 minutes on the first side to develop a golden crust.

  • 7

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then top with minced garlic and a bright squeeze of fresh lemon juice.