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

Wild salmon pan-seared until golden, served with roasted sweet potato cubes and tender asparagus spears finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

482kcal
Protein
44.1g
Fat
17.7g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1 medium Sweet Potato, cubed

10 Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon juice

1/2 tsp Garlic powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the asparagus to the baking sheet, toss with the potatoes, and roast for another 10-12 minutes until tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 5

    Heat the remaining oil in a cast-iron skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp.

  • 6

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

Wild salmon pan-seared until golden, served with roasted sweet potato cubes and tender asparagus spears finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

482kcal
Protein
44.1g
Fat
17.7g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1 medium Sweet Potato, cubed

10 Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon juice

1/2 tsp Garlic powder

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the asparagus to the baking sheet, toss with the potatoes, and roast for another 10-12 minutes until tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 5

    Heat the remaining oil in a cast-iron skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp.

  • 6

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