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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

451kcal
Protein
45.9g
Fat
18.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large 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 potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the asparagus with a tiny bit of water or additional oil spray if needed and roast everything for another 10 minutes.

  • 5

    Season the salmon fillet with sea salt, black pepper, and any desired dried herbs like thyme or garlic powder.

  • 6

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat and sear the salmon for 3 to 4 minutes per side until the skin is perfectly crisp.

  • 7

    Serve the seared salmon alongside the roasted vegetables and finish the entire plate with a fresh squeeze of lemon juice.

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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty lemon.

NUTRITION

451kcal
Protein
45.9g
Fat
18.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large 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 potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the asparagus with a tiny bit of water or additional oil spray if needed and roast everything for another 10 minutes.

  • 5

    Season the salmon fillet with sea salt, black pepper, and any desired dried herbs like thyme or garlic powder.

  • 6

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat and sear the salmon for 3 to 4 minutes per side until the skin is perfectly crisp.

  • 7

    Serve the seared salmon alongside the roasted vegetables and finish the entire plate with a fresh squeeze of lemon juice.