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, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

495kcal
Protein
41.4g
Fat
26.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

80 grams Sweet Potato, cubed

200 grams Asparagus spears

1/2 teaspoon Avocado Oil

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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 on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, tossing lightly with the remaining oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper, then sear it in a hot non-stick skillet over medium-high heat for 4 to 5 minutes per side until the skin is perfectly crisp.

  • 5

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.

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, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

495kcal
Protein
41.4g
Fat
26.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

80 grams Sweet Potato, cubed

200 grams Asparagus spears

1/2 teaspoon Avocado Oil

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 on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, tossing lightly with the remaining oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper, then sear it in a hot non-stick skillet over medium-high heat for 4 to 5 minutes per side until the skin is perfectly crisp.

  • 5

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.