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 tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

482kcal
Protein
44.4g
Fat
21.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tsp Extra Virgin Olive 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 olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the potatoes to coat in the remaining oil, and roast for another 10-12 minutes until the vegetables are tender and slightly browned.

  • 5

    While the vegetables finish roasting, heat a cast-iron or non-stick skillet over medium-high heat with the avocado oil.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Serve the salmon alongside the roasted vegetables and 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 salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

482kcal
Protein
44.4g
Fat
21.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tsp Extra Virgin Olive 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 olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the potatoes to coat in the remaining oil, and roast for another 10-12 minutes until the vegetables are tender and slightly browned.

  • 5

    While the vegetables finish roasting, heat a cast-iron or non-stick skillet over medium-high heat with the avocado oil.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Serve the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.