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

Try 7 days free, then $12.99 / mo.

NUTRITION

431kcal
Protein
46.5g
Fat
14g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F 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 on the baking sheet and roast for 15 minutes.

  • 3

    Trim the woody ends off the asparagus and add the spears to the baking sheet with the potatoes.

  • 4

    Drizzle the asparagus with the remaining avocado oil and minced garlic, then return the tray to the oven for another 10 minutes.

  • 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 sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

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

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

NUTRITION

431kcal
Protein
46.5g
Fat
14g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F 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 on the baking sheet and roast for 15 minutes.

  • 3

    Trim the woody ends off the asparagus and add the spears to the baking sheet with the potatoes.

  • 4

    Drizzle the asparagus with the remaining avocado oil and minced garlic, then return the tray to the oven for another 10 minutes.

  • 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 sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

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