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 wild salmon paired with oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

421kcal
Protein
38.4g
Fat
15.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil and a pinch of salt, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4-5 minutes on the first side until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the entire dish with a fresh squeeze of 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 wild salmon paired with oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

421kcal
Protein
38.4g
Fat
15.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil and a pinch of salt, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4-5 minutes on the first side until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

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