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 served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

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NUTRITION

484kcal
Protein
46.1g
Fat
17.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

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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

    While the potatoes roast, trim the woody ends off the asparagus.

  • 5

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast everything for another 10 to 12 minutes until the vegetables are tender and lightly browned.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat while the vegetables finish roasting.

  • 7

    Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

  • 8

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with an optional lemon wedge for brightness.

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 served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

NUTRITION

484kcal
Protein
46.1g
Fat
17.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

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

    While the potatoes roast, trim the woody ends off the asparagus.

  • 5

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast everything for another 10 to 12 minutes until the vegetables are tender and lightly browned.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat while the vegetables finish roasting.

  • 7

    Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

  • 8

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with an optional lemon wedge for brightness.