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 paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and toasted garlic.

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NUTRITION

541kcal
Protein
40.9g
Fat
31g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large 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 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 remaining oil and minced garlic over the asparagus and roast everything for another 10 minutes until the vegetables are 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 the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 3 minutes until the center is just opaque.

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish with a generous 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 paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and toasted garlic.

NUTRITION

541kcal
Protein
40.9g
Fat
31g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large 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 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 remaining oil and minced garlic over the asparagus and roast everything for another 10 minutes until the vegetables are 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 the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 3 minutes until the center is just opaque.

  • 8

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