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 sockeye salmon served alongside roasted sweet potatoes and asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

422kcal
Protein
46.3g
Fat
13.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1/2 Lemon, for juice

Salt and black pepper to taste

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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, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus, drizzle with the remaining oil and a pinch of salt, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

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

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 sockeye salmon served alongside roasted sweet potatoes and asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

422kcal
Protein
46.3g
Fat
13.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1/2 Lemon, for juice

Salt and black pepper to taste

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, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus, drizzle with the remaining oil and a pinch of salt, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

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

  • 8

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