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 fillet served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

455kcal
Protein
44.6g
Fat
17.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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.

  • 4

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

  • 5

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

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan.

  • 7

    Sear the salmon for 4-5 minutes on the first side until a golden crust forms, then flip and cook for another 3 minutes or until desired doneness.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving with a fresh lemon wedge if desired.

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 fillet served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

455kcal
Protein
44.6g
Fat
17.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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.

  • 4

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

  • 5

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

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan.

  • 7

    Sear the salmon for 4-5 minutes on the first side until a golden crust forms, then flip and cook for another 3 minutes or until desired doneness.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving with a fresh lemon wedge if desired.