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 with a perfectly crispy skin, served alongside roasted sweet potato cubes and tender asparagus spears.

Try 7 days free, then $12.99 / mo.

NUTRITION

477kcal
Protein
46.0g
Fat
20.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

110g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Avocado Oil

Salt, pepper, and garlic powder to taste

Try 7 days free, then $12.99 / mo.

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 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

    Add the trimmed asparagus to the same baking sheet, tossing with the remaining oil on the tray, and roast everything for another 10-12 minutes until the potatoes are tender and asparagus is vibrant.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil.

  • 7

    Place the salmon skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even contact.

  • 8

    Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.

  • 9

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 10

    Plate the salmon alongside the roasted vegetables and serve immediately with an optional squeeze of fresh lemon.

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 with a perfectly crispy skin, served alongside roasted sweet potato cubes and tender asparagus spears.

NUTRITION

477kcal
Protein
46.0g
Fat
20.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

110g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Avocado Oil

Salt, pepper, and garlic powder 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 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

    Add the trimmed asparagus to the same baking sheet, tossing with the remaining oil on the tray, and roast everything for another 10-12 minutes until the potatoes are tender and asparagus is vibrant.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil.

  • 7

    Place the salmon skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even contact.

  • 8

    Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.

  • 9

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 10

    Plate the salmon alongside the roasted vegetables and serve immediately with an optional squeeze of fresh lemon.