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

Pan-seared salmon served alongside roasted sweet potato and crisp sautéed asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

483kcal
Protein
44.7g
Fat
24.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.5 cup Sweet Potato, cubed

10 Asparagus spears

0.5 tsp Avocado Oil

1 tbsp 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

    Toss the cubed sweet potatoes with a tiny drop of avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, season with black pepper, and roast for an additional 8-10 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 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 2-3 minutes more until the desired doneness is reached.

  • 8

    Plate the salmon with the roasted sweet potatoes and asparagus, then 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

Pan-seared salmon served alongside roasted sweet potato and crisp sautéed asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

483kcal
Protein
44.7g
Fat
24.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

0.5 cup Sweet Potato, cubed

10 Asparagus spears

0.5 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with a tiny drop of avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, season with black pepper, and roast for an additional 8-10 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 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 2-3 minutes more until the desired doneness is reached.

  • 8

    Plate the salmon with the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.