Pan-Seared Salmon with Crispy Sweet Potato Wedges and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Crispy Sweet Potato Wedges and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Crispy Sweet Potato Wedges and Steamed Asparagus

Pan-seared wild salmon paired with oven-roasted sweet potato wedges and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

611kcal
Protein
57.1g
Fat
21.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Atlantic Salmon Fillet

200g Sweet Potato

150g Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the sweet potato into thin, uniform wedges and toss them with half of the avocado oil, sea salt, and black pepper.

  • 3

    Spread the wedges in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the salmon is cooked through and the skin is crisp.

  • 7

    Steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 8

    Plate the salmon alongside the sweet potato wedges and asparagus, finishing the dish with a generous squeeze of fresh lemon juice over the fish and greens.

Pan-Seared Salmon with Crispy Sweet Potato Wedges and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Crispy Sweet Potato Wedges and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Crispy Sweet Potato Wedges and Steamed Asparagus

Pan-seared wild salmon paired with oven-roasted sweet potato wedges and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

611kcal
Protein
57.1g
Fat
21.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Atlantic Salmon Fillet

200g Sweet Potato

150g Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the sweet potato into thin, uniform wedges and toss them with half of the avocado oil, sea salt, and black pepper.

  • 3

    Spread the wedges in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the salmon is cooked through and the skin is crisp.

  • 7

    Steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 8

    Plate the salmon alongside the sweet potato wedges and asparagus, finishing the dish with a generous squeeze of fresh lemon juice over the fish and greens.