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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

450kcal
Protein
42.5g
Fat
17.1g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet and roast for 20 minutes.

  • 3

    Trim the woody ends off the asparagus and add the spears to the baking sheet with the potatoes, drizzling with the remaining oil and roasting for an additional 10 minutes.

  • 4

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

  • 5

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

  • 6

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

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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

450kcal
Protein
42.5g
Fat
17.1g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet and roast for 20 minutes.

  • 3

    Trim the woody ends off the asparagus and add the spears to the baking sheet with the potatoes, drizzling with the remaining oil and roasting for an additional 10 minutes.

  • 4

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

  • 5

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

  • 6

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