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 roasted sweet potatoes and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

481kcal
Protein
40.3g
Fat
26.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

0.5 cup Sweet Potato cubes

1 cup Asparagus

0.5 tsp Avocado Oil

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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 the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same sheet, tossing with the potatoes, and roast for another 10 minutes.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat a skillet over medium-high heat with the remaining oil.

  • 6

    Sear the salmon skin-side down first to achieve a perfectly crisp skin, then flip and cook until the center is just opaque.

  • 7

    Plate the salmon with the roasted vegetables and finish with a fresh lemon wedge.

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 roasted sweet potatoes and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

481kcal
Protein
40.3g
Fat
26.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Salmon Fillet

0.5 cup Sweet Potato cubes

1 cup Asparagus

0.5 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same sheet, tossing with the potatoes, and roast for another 10 minutes.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat a skillet over medium-high heat with the remaining oil.

  • 6

    Sear the salmon skin-side down first to achieve a perfectly crisp skin, then flip and cook until the center is just opaque.

  • 7

    Plate the salmon with the roasted vegetables and finish with a fresh lemon wedge.