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 alongside roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

457kcal
Protein
44.5g
Fat
17.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add asparagus to the baking sheet, toss with the potatoes, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the salmon and cook for another 3 minutes until the skin is crispy and the fish is cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a 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 alongside roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

457kcal
Protein
44.5g
Fat
17.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add asparagus to the baking sheet, toss with the potatoes, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the salmon and cook for another 3 minutes until the skin is crispy and the fish is cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.