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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

464kcal
Protein
45.7g
Fat
18g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 Lemon wedge

Pinch of Sea Salt and Black Pepper

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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 half of the avocado oil and a pinch of sea salt, 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 a tiny bit of water or remaining oil spray if needed, and roast for another 10-12 minutes until the potatoes are tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.

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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

464kcal
Protein
45.7g
Fat
18g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 Lemon wedge

Pinch of Sea Salt and Black Pepper

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 half of the avocado oil and a pinch of sea salt, 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 a tiny bit of water or remaining oil spray if needed, and roast for another 10-12 minutes until the potatoes are tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.