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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

460kcal
Protein
46.3g
Fat
18.5g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Pink Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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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 one teaspoon of avocado oil, salt, and pepper, then spread them in a single layer 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 teaspoon of oil, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and add the salmon fillet, searing for 4-5 minutes on the first side until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 8

    Serve the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh 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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

460kcal
Protein
46.3g
Fat
18.5g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Pink Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

2 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 one teaspoon of avocado oil, salt, and pepper, then spread them in a single layer 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 teaspoon of oil, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and add the salmon fillet, searing for 4-5 minutes on the first side until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 8

    Serve the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.