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 salmon paired with roasted sweet potatoes and asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

448kcal
Protein
45g
Fat
13.9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until tender.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

    Heat a skillet over medium-high heat and sear the salmon for 4 minutes on the skin side.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque.

  • 8

    Plate the salmon with the roasted vegetables and drizzle with 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 salmon paired with roasted sweet potatoes and asparagus, finished with a squeeze of zesty lemon.

NUTRITION

448kcal
Protein
45g
Fat
13.9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until tender.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

    Heat a skillet over medium-high heat and sear the salmon for 4 minutes on the skin side.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque.

  • 8

    Plate the salmon with the roasted vegetables and drizzle with fresh lemon juice.