Seared Herb-Crusted 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 Herb-Crusted Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Herb-Crusted Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon fillet encrusted with fresh dill and parsley, served with roasted sweet potato cubes and tender asparagus spears for a satisfyingly crisp finish.

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NUTRITION

502kcal
Protein
44.8g
Fat
22.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Dill and Parsley, chopped

Sea salt and black pepper to taste

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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 olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

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

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt, pepper, and the chopped fresh herbs, pressing the herbs firmly into the flesh side.

  • 5

    Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan, herb-side down, and sear for 3-4 minutes until a golden-brown crust forms.

  • 7

    Carefully flip the fillet and cook for another 2-3 minutes on the skin side until the salmon is cooked to your preferred level of doneness.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately while hot.

Seared Herb-Crusted 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 Herb-Crusted Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Herb-Crusted Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon fillet encrusted with fresh dill and parsley, served with roasted sweet potato cubes and tender asparagus spears for a satisfyingly crisp finish.

NUTRITION

502kcal
Protein
44.8g
Fat
22.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Dill and Parsley, chopped

Sea salt and black pepper to taste

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 olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

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

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt, pepper, and the chopped fresh herbs, pressing the herbs firmly into the flesh side.

  • 5

    Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan, herb-side down, and sear for 3-4 minutes until a golden-brown crust forms.

  • 7

    Carefully flip the fillet and cook for another 2-3 minutes on the skin side until the salmon is cooked to your preferred level of doneness.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately while hot.