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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a touch of flaky sea salt.

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NUTRITION

479kcal
Protein
43.7g
Fat
22g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato

100g Asparagus

2 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, tossing them with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is perfectly crispy, then flip and cook for another 2-3 minutes.

  • 7

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

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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a touch of flaky sea salt.

NUTRITION

479kcal
Protein
43.7g
Fat
22g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato

100g Asparagus

2 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, tossing them with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is perfectly crispy, then flip and cook for another 2-3 minutes.

  • 7

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