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 paired with oven-roasted sweet potato and asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

481kcal
Protein
45.1g
Fat
17.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

Fresh Lemon wedge

Sea salt and black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with the remaining oil, and roast everything for another 10 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with sea salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

    Serve the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh 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 paired with oven-roasted sweet potato and asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

481kcal
Protein
45.1g
Fat
17.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

Fresh Lemon wedge

Sea salt and black pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with the remaining oil, and roast everything for another 10 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with sea salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

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