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 potato and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

466kcal
Protein
44.4g
Fat
17.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Sweet Potato cubes

1 cup Asparagus spears

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 400°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the same baking sheet, tossing them with the remaining oil and roasting everything for another 10 to 12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt, black pepper, and any desired dry herbs.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.

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 potato and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

466kcal
Protein
44.4g
Fat
17.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Sweet Potato cubes

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the same baking sheet, tossing them with the remaining oil and roasting everything for another 10 to 12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt, black pepper, and any desired dry herbs.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.