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 wild salmon served alongside roasted sweet potato cubes and asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

458kcal
Protein
44.5g
Fat
17.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 half of the 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

    Move the potatoes to one side of the tray and add the asparagus to the other side, tossing them with the remaining oil and roasting for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon with the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.

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 wild salmon served alongside roasted sweet potato cubes and asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

458kcal
Protein
44.5g
Fat
17.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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 half of the 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

    Move the potatoes to one side of the tray and add the asparagus to the other side, tossing them with the remaining oil and roasting for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon with the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.