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 served with cubed roasted sweet potatoes and tender asparagus spears, finished with a bright squeeze of zesty lemon.

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NUTRITION

494kcal
Protein
41.4g
Fat
25.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of sea salt, black pepper, and garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and garlic powder.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 5

    While vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 served with cubed roasted sweet potatoes and tender asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

494kcal
Protein
41.4g
Fat
25.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of sea salt, black pepper, and garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and garlic powder.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 5

    While vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.