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 served with roasted sweet potatoes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

435kcal
Protein
44.8g
Fat
13.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

140 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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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 of the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until the potatoes are tender.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper.

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

    Serve 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

Pan-seared salmon served with roasted sweet potatoes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

435kcal
Protein
44.8g
Fat
13.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

140 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your 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 salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until the potatoes are tender.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper.

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

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