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

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NUTRITION

487kcal
Protein
43.4g
Fat
21.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato

100g Asparagus

2 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes and trimmed asparagus with half the avocado oil and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray and roast for another 10 minutes until tender.

  • 4

    Heat the remaining oil in a cast-iron skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

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

NUTRITION

487kcal
Protein
43.4g
Fat
21.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato

100g Asparagus

2 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes and trimmed asparagus with half the avocado oil and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray and roast for another 10 minutes until tender.

  • 4

    Heat the remaining oil in a cast-iron skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

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