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 roasted sweet potato and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

455kcal
Protein
46.6g
Fat
18.3g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

Lemon wedge and sea salt for garnish

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt.

  • 3

    Roast the potatoes for 15 minutes before adding the asparagus to the tray with the remaining oil.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

    Heat a cast-iron skillet over medium-high heat and sear the salmon skin-side down until the skin is perfectly crispy.

  • 6

    Flip the salmon and cook for another few minutes until the center is just opaque.

  • 7

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

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 roasted sweet potato and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

455kcal
Protein
46.6g
Fat
18.3g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

Lemon wedge and sea salt for garnish

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt.

  • 3

    Roast the potatoes for 15 minutes before adding the asparagus to the tray with the remaining oil.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

    Heat a cast-iron skillet over medium-high heat and sear the salmon skin-side down until the skin is perfectly crispy.

  • 6

    Flip the salmon and cook for another few minutes until the center is just opaque.

  • 7

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