Pan-Seared Salmon with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato

Pan-seared salmon served with caramelized sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a touch of flaky sea salt.

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NUTRITION

451kcal
Protein
35.7g
Fat
22.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 clove Garlic, minced

1 wedge Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20 minutes.

  • 4

    Add the asparagus to the same baking sheet, toss with the minced garlic, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

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

  • 8

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 9

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

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Sweet Potato

Pan-seared salmon served with caramelized sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a touch of flaky sea salt.

NUTRITION

451kcal
Protein
35.7g
Fat
22.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 clove Garlic, minced

1 wedge Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20 minutes.

  • 4

    Add the asparagus to the same baking sheet, toss with the minced garlic, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

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

  • 8

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 9

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