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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

438kcal
Protein
42.5g
Fat
16.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild-Caught Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon 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 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 sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears to the other side.

  • 4

    Drizzle the remaining oil over the asparagus and roast everything for another 10 minutes until the potatoes are golden and the asparagus is tender.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 minutes on the skin side to get it crispy, then flip and cook for 2-3 minutes until just opaque.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice and a touch of flaky salt.

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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

438kcal
Protein
42.5g
Fat
16.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild-Caught Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon 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 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 sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears to the other side.

  • 4

    Drizzle the remaining oil over the asparagus and roast everything for another 10 minutes until the potatoes are golden and the asparagus is tender.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 minutes on the skin side to get it crispy, then flip and cook for 2-3 minutes until just opaque.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice and a touch of flaky salt.