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 fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of bright lemon.

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NUTRITION

468kcal
Protein
46.3g
Fat
18.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Sea salt and black pepper to taste

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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, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

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

  • 5

    Add the trimmed asparagus to the baking sheet with the potatoes, drizzling with a tiny bit of water or lemon juice to keep them moist, and roast for another 10-12 minutes.

  • 6

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.

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 fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of bright lemon.

NUTRITION

468kcal
Protein
46.3g
Fat
18.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Sea salt and black pepper to taste

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, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

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

  • 5

    Add the trimmed asparagus to the baking sheet with the potatoes, drizzling with a tiny bit of water or lemon juice to keep them moist, and roast for another 10-12 minutes.

  • 6

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.