Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served alongside roasted sweet potato and tender asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

450kcal
Protein
29.7g
Fat
24.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

Salt, black pepper, and garlic powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of avocado oil, salt, pepper, and garlic powder, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining oil and seasonings, and roast for an additional 10-12 minutes until tender.

  • 5

    While the vegetables finish roasting, 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 3-4 minutes until cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served alongside roasted sweet potato and tender asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

450kcal
Protein
29.7g
Fat
24.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

Salt, black pepper, and garlic powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of avocado oil, salt, pepper, and garlic powder, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining oil and seasonings, and roast for an additional 10-12 minutes until tender.

  • 5

    While the vegetables finish roasting, 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 3-4 minutes until cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.