Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon paired with roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

427kcal
Protein
37.9g
Fat
17.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 0.5 teaspoon of 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

    Remove the tray from the oven, add the asparagus spears, and drizzle them with another 0.5 teaspoon of avocado oil.

  • 5

    Return the tray to the oven and roast for an additional 10 to 12 minutes until the vegetables are tender and slightly caramelized.

  • 6

    While the vegetables finish roasting, pat the salmon fillet completely dry with a paper towel and season with salt and black pepper.

  • 7

    Heat the remaining 0.5 teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden crust forms.

  • 9

    Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 10

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.

Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon paired with roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

427kcal
Protein
37.9g
Fat
17.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 0.5 teaspoon of 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

    Remove the tray from the oven, add the asparagus spears, and drizzle them with another 0.5 teaspoon of avocado oil.

  • 5

    Return the tray to the oven and roast for an additional 10 to 12 minutes until the vegetables are tender and slightly caramelized.

  • 6

    While the vegetables finish roasting, pat the salmon fillet completely dry with a paper towel and season with salt and black pepper.

  • 7

    Heat the remaining 0.5 teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden crust forms.

  • 9

    Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 10

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.