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 with roasted sweet potatoes and asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

447kcal
Protein
44.5g
Fat
18.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

130 grams Sweet Potato, cubed

150 grams Asparagus spears

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the pan and add the asparagus spears.

  • 4

    Drizzle the asparagus with the remaining teaspoon of avocado oil and roast everything for another 10 to 12 minutes until the vegetables are tender and slightly charred.

  • 5

    While the vegetables finish roasting, heat a non-stick skillet over medium-high heat and season the salmon fillet with salt and pepper.

  • 6

    Place the salmon in the hot skillet skin-side up and sear for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until the center is just opaque.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish 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 with roasted sweet potatoes and asparagus, finished with a bright and zesty lemon squeeze.

NUTRITION

447kcal
Protein
44.5g
Fat
18.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

130 grams Sweet Potato, cubed

150 grams Asparagus spears

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the pan and add the asparagus spears.

  • 4

    Drizzle the asparagus with the remaining teaspoon of avocado oil and roast everything for another 10 to 12 minutes until the vegetables are tender and slightly charred.

  • 5

    While the vegetables finish roasting, heat a non-stick skillet over medium-high heat and season the salmon fillet with salt and pepper.

  • 6

    Place the salmon in the hot skillet skin-side up and sear for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until the center is just opaque.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.