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 with a crisp skin, served alongside oven-roasted sweet potato cubes and tender asparagus spears.

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NUTRITION

495kcal
Protein
42.8g
Fat
26.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

80g Cubed Sweet Potato

100g Fresh Asparagus Spears

1 tsp Avocado Oil

0.5 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, salt, and pepper, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    While the vegetables roast, pat the salmon dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and crisp.

  • 6

    Plate the salmon alongside 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 salmon with a crisp skin, served alongside oven-roasted sweet potato cubes and tender asparagus spears.

NUTRITION

495kcal
Protein
42.8g
Fat
26.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

80g Cubed Sweet Potato

100g Fresh Asparagus Spears

1 tsp Avocado Oil

0.5 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, salt, and pepper, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    While the vegetables roast, pat the salmon dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and crisp.

  • 6

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