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 served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

472kcal
Protein
46.3g
Fat
18.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large 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

    Add the asparagus to the baking sheet, tossing with the potatoes and remaining oil, and roast for an additional 10 minutes until the vegetables are tender and slightly charred.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper and sear in a hot non-stick skillet over medium-high heat for 4 to 5 minutes per side.

  • 6

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

472kcal
Protein
46.3g
Fat
18.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large 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

    Add the asparagus to the baking sheet, tossing with the potatoes and remaining oil, and roast for an additional 10 minutes until the vegetables are tender and slightly charred.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper and sear in a hot non-stick skillet over medium-high heat for 4 to 5 minutes per side.

  • 6

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.