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 salmon served with oven-roasted sweet potato cubes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

474kcal
Protein
44g
Fat
17.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1/4 Lemon, juiced

1/4 tsp 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.

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

    While vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper.

  • 5

    Sear the salmon skin-side down for 4-5 minutes until the skin is golden and crispy, then flip and cook for 2-3 minutes more.

  • 6

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 salmon served with oven-roasted sweet potato cubes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

474kcal
Protein
44g
Fat
17.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1/4 Lemon, juiced

1/4 tsp 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 the avocado oil and sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

    While vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper.

  • 5

    Sear the salmon skin-side down for 4-5 minutes until the skin is golden and crispy, then flip and cook for 2-3 minutes more.

  • 6

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