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 fillet paired with tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

438kcal
Protein
43.9g
Fat
17.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

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 and a pinch of salt and pepper.

  • 3

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

  • 4

    Add the trimmed asparagus to the 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 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 salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.

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 fillet paired with tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

438kcal
Protein
43.9g
Fat
17.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

1 cup 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 baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper.

  • 3

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

  • 4

    Add the trimmed asparagus to the 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 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 salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.