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

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NUTRITION

505kcal
Protein
40.8g
Fat
29.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

80 grams Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1 teaspoon Avocado Oil

Pinch of Sea Salt and Black Pepper

Lemon wedge for serving

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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 salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down (if it has skin) or simply sear for 4-5 minutes.

  • 7

    Flip the salmon carefully and cook for an additional 3 minutes until the center is just opaque and the exterior is golden.

  • 8

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

NUTRITION

505kcal
Protein
40.8g
Fat
29.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

80 grams Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1 teaspoon Avocado Oil

Pinch of Sea Salt and Black Pepper

Lemon wedge for serving

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 salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down (if it has skin) or simply sear for 4-5 minutes.

  • 7

    Flip the salmon carefully and cook for an additional 3 minutes until the center is just opaque and the exterior is golden.

  • 8

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