Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with roasted sweet potato cubes and tender asparagus, finished with a sprinkle of hemp hearts for a satisfyingly nutty crunch.

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NUTRITION

486kcal
Protein
42.6g
Fat
23.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Avocado Oil

1 tbsp Hemp Hearts

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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 avocado oil and a pinch of salt and garlic powder.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with a tiny bit of water or oil spray, and roast for another 10 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4 to 5 minutes on the first side until golden and crisp.

  • 8

    Flip the fillet and cook for an additional 3 minutes until the salmon is cooked to your preferred doneness.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Garnish with the hemp hearts and a fresh squeeze of lemon juice before serving.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with roasted sweet potato cubes and tender asparagus, finished with a sprinkle of hemp hearts for a satisfyingly nutty crunch.

NUTRITION

486kcal
Protein
42.6g
Fat
23.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Avocado Oil

1 tbsp Hemp Hearts

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 and a pinch of salt and garlic powder.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with a tiny bit of water or oil spray, and roast for another 10 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4 to 5 minutes on the first side until golden and crisp.

  • 8

    Flip the fillet and cook for an additional 3 minutes until the salmon is cooked to your preferred doneness.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Garnish with the hemp hearts and a fresh squeeze of lemon juice before serving.