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 wild salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

458kcal
Protein
41.4g
Fat
16.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss them with half of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for an additional 10-12 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry and season both sides with sea salt and black pepper.

  • 6

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 8

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

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 wild salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty zing.

NUTRITION

458kcal
Protein
41.4g
Fat
16.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss them with half of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for an additional 10-12 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry and season both sides with sea salt and black pepper.

  • 6

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 8

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