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

Crispy pan-seared salmon served alongside tender roasted sweet potato cubes and charred asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

504kcal
Protein
45.1g
Fat
19.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

150 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1.5 teaspoons Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes, then place them on the baking sheet with the trimmed asparagus.

  • 3

    Drizzle 1 teaspoon of avocado oil over the vegetables, season with sea salt and black pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the oven for 20-25 minutes, or until the sweet potatoes are tender and the asparagus is slightly charred.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining 0.5 teaspoon of avocado oil in a medium non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the salmon is just cooked through.

  • 8

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

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

Crispy pan-seared salmon served alongside tender roasted sweet potato cubes and charred asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

504kcal
Protein
45.1g
Fat
19.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

150 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1.5 teaspoons Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes, then place them on the baking sheet with the trimmed asparagus.

  • 3

    Drizzle 1 teaspoon of avocado oil over the vegetables, season with sea salt and black pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the oven for 20-25 minutes, or until the sweet potatoes are tender and the asparagus is slightly charred.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining 0.5 teaspoon of avocado oil in a medium non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the salmon is just cooked through.

  • 8

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