Pan-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.

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

447kcal
Protein
44.7g
Fat
15.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

130 grams Sweet Potato, cubed

150 grams Asparagus spears

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the avocado oil and sea salt, then roast until they begin to soften.

  • 3

    Add asparagus to the baking sheet, drizzle with remaining oil, and roast until the tips are slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down until the skin is golden and crispy.

  • 6

    Flip the salmon and cook briefly until the center is just opaque and flakes easily.

  • 7

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

Pan-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.

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

447kcal
Protein
44.7g
Fat
15.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

130 grams Sweet Potato, cubed

150 grams Asparagus spears

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the avocado oil and sea salt, then roast until they begin to soften.

  • 3

    Add asparagus to the baking sheet, drizzle with remaining oil, and roast until the tips are slightly charred.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down until the skin is golden and crispy.

  • 6

    Flip the salmon and cook briefly until the center is just opaque and flakes easily.

  • 7

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