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 served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

495kcal
Protein
39.2g
Fat
27.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

80 grams Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with sea salt and roast for 15 minutes.

  • 3

    Add asparagus to the baking sheet and roast for another 10 minutes until tender.

  • 4

    Pat the salmon fillet dry and season with sea salt and cracked black pepper.

  • 5

    Heat avocado oil in a skillet over medium-high heat until shimmering.

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is perfectly crisp.

  • 7

    Flip the salmon and cook for 2-3 more minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables and drizzle with fresh lemon juice.

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 served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

495kcal
Protein
39.2g
Fat
27.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

80 grams Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with sea salt and roast for 15 minutes.

  • 3

    Add asparagus to the baking sheet and roast for another 10 minutes until tender.

  • 4

    Pat the salmon fillet dry and season with sea salt and cracked black pepper.

  • 5

    Heat avocado oil in a skillet over medium-high heat until shimmering.

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is perfectly crisp.

  • 7

    Flip the salmon and cook for 2-3 more minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables and drizzle with fresh lemon juice.