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 paired with oven-roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

496kcal
Protein
44.2g
Fat
22g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

120 grams Sweet Potato, cubed

1 cup Asparagus spears

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of salt and pepper on a large baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until tender.

  • 5

    While the vegetables are roasting, pat the salmon fillet dry and season with salt, pepper, and a dash of garlic powder.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4 to 5 minutes per side until a golden crust forms and the fish is cooked through.

  • 8

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

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 paired with oven-roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

496kcal
Protein
44.2g
Fat
22g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

120 grams Sweet Potato, cubed

1 cup Asparagus spears

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of salt and pepper on a large baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until tender.

  • 5

    While the vegetables are roasting, pat the salmon fillet dry and season with salt, pepper, and a dash of garlic powder.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4 to 5 minutes per side until a golden crust forms and the fish is cooked through.

  • 8

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