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 wild salmon served alongside oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a skin that is perfectly crisp.

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NUTRITION

475kcal
Protein
44g
Fat
17.8g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

Lemon wedge and sea salt for seasoning

Try 7 days free, then $12.99 / mo.

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 sea salt, then roast for 15 minutes.

  • 3

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

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and crisp.

  • 6

    Serve the salmon immediately alongside the roasted vegetables 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 wild salmon served alongside oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a skin that is perfectly crisp.

NUTRITION

475kcal
Protein
44g
Fat
17.8g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

Lemon wedge and sea salt for seasoning

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 sea salt, then roast for 15 minutes.

  • 3

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

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and crisp.

  • 6

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