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 fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

431kcal
Protein
43.1g
Fat
17.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1/2 Fresh Lemon

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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 before adding the asparagus to the same tray.

  • 4

    Drizzle the asparagus with the remaining oil and roast everything for another 10 to 12 minutes until tender.

  • 5

    While the vegetables roast, heat a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear it skin-side down for 4 minutes until the skin is perfectly crisp.

  • 7

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired doneness.

  • 8

    Plate the salmon alongside the roasted vegetables and finish 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 salmon fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

431kcal
Protein
43.1g
Fat
17.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1/2 Fresh Lemon

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 before adding the asparagus to the same tray.

  • 4

    Drizzle the asparagus with the remaining oil and roast everything for another 10 to 12 minutes until tender.

  • 5

    While the vegetables roast, heat a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear it skin-side down for 4 minutes until the skin is perfectly crisp.

  • 7

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired doneness.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.