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 salmon served with roasted sweet potatoes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

465kcal
Protein
44.6g
Fat
18.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup cubed Sweet Potato

10 spears Asparagus

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and sea salt, then spread on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with remaining oil, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

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

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.

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 salmon served with roasted sweet potatoes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

465kcal
Protein
44.6g
Fat
18.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup cubed Sweet Potato

10 spears Asparagus

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and sea salt, then spread on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with remaining oil, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

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

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.