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 fillet served with cubed roasted sweet potatoes and tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

447kcal
Protein
43.4g
Fat
17.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

    While the vegetables are roasting, season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a squeeze of fresh 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 fillet served with cubed roasted sweet potatoes and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

447kcal
Protein
43.4g
Fat
17.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

    While the vegetables are roasting, season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a squeeze of fresh lemon juice.