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

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NUTRITION

471kcal
Protein
46.4g
Fat
17.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Sockeye Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

2 tsp Avocado Oil

1 tbsp Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and toss them onto the baking sheet with the potatoes once the timer goes off.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until cooked through.

  • 8

    Remove the vegetables from the oven once the asparagus is tender and the potatoes are golden.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of zesty 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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright, zesty lemon.

NUTRITION

471kcal
Protein
46.4g
Fat
17.8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Sockeye Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

2 tsp Avocado Oil

1 tbsp Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and toss them onto the baking sheet with the potatoes once the timer goes off.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until cooked through.

  • 8

    Remove the vegetables from the oven once the asparagus is tender and the potatoes are golden.

  • 9

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