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 with roasted sweet potato and asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

482kcal
Protein
44.3g
Fat
17.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1.5 cups Sweet Potato cubes

1 cup Asparagus spears

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 and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes with half of the avocado 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, then move them to one side of the tray and add the trimmed asparagus spears to the other side.

  • 4

    Drizzle the asparagus with the remaining avocado oil and a pinch of salt, then return the tray to the oven for another 10 to 12 minutes.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is cooked to your preference.

  • 7

    Plate the seared salmon alongside 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 with roasted sweet potato and asparagus, finished with a squeeze of zesty lemon.

NUTRITION

482kcal
Protein
44.3g
Fat
17.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1.5 cups Sweet Potato cubes

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado 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, then move them to one side of the tray and add the trimmed asparagus spears to the other side.

  • 4

    Drizzle the asparagus with the remaining avocado oil and a pinch of salt, then return the tray to the oven for another 10 to 12 minutes.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is cooked to your preference.

  • 7

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