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

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NUTRITION

479kcal
Protein
44.8g
Fat
17.9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1 Lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20 minutes until they begin to soften.

  • 4

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

  • 5

    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 crisp, then flip and cook for another 3 minutes until just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon.

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

NUTRITION

479kcal
Protein
44.8g
Fat
17.9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1 Lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20 minutes until they begin to soften.

  • 4

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

  • 5

    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 crisp, then flip and cook for another 3 minutes until just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon.