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 wild sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

470kcal
Protein
45.2g
Fat
16g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

150g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

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 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

    While potatoes roast, toss the asparagus with the remaining oil and minced garlic.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until the vegetables are tender and slightly caramelized.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle the entire dish 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 wild sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.

NUTRITION

470kcal
Protein
45.2g
Fat
16g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

150g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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 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

    While potatoes roast, toss the asparagus with the remaining oil and minced garlic.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until the vegetables are tender and slightly caramelized.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 8

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