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 tender roasted sweet potatoes and snap-crisp asparagus, finished with a squeeze of bright lemon.

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NUTRITION

445kcal
Protein
39.5g
Fat
15.6g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon fillet

150g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt

1/4 tsp 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 salt and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, toss with the remaining oil on the pan, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan, skin-side down, and press lightly with a spatula for 30 seconds to ensure even contact.

  • 8

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

  • 9

    Plate the seared 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 wild salmon served with tender roasted sweet potatoes and snap-crisp asparagus, finished with a squeeze of bright lemon.

NUTRITION

445kcal
Protein
39.5g
Fat
15.6g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon fillet

150g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt

1/4 tsp 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 salt and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, toss with the remaining oil on the pan, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan, skin-side down, and press lightly with a spatula for 30 seconds to ensure even contact.

  • 8

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

  • 9

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