Seared Salmon with Herb-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 Herb-Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Sweet Potato and Asparagus

Pan-seared salmon fillet served with herb-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, citrusy finish.

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NUTRITION

391kcal
Protein
37.6g
Fat
15.5g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Pinch of Dried Rosemary, Sea Salt, and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, dried rosemary, salt, and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 8

    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 Herb-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 Herb-Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Sweet Potato and Asparagus

Pan-seared salmon fillet served with herb-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, citrusy finish.

NUTRITION

391kcal
Protein
37.6g
Fat
15.5g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Pinch of Dried Rosemary, Sea Salt, and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, dried rosemary, salt, and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 8

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