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 wild salmon served with cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of fresh lemon and crisp edges.

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NUTRITION

452kcal
Protein
34.9g
Fat
19.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon

150g Sweet Potato, cubed

100g Asparagus spears

2 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 (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of avocado oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, tossing them in the remaining juices or a tiny spray of oil.

  • 5

    Return the tray to the oven for another 10-12 minutes until the potatoes are tender and asparagus is lightly charred.

  • 6

    While vegetables roast, heat a non-stick skillet over medium-high heat with the remaining teaspoon of avocado oil.

  • 7

    Season the salmon with salt and pepper, then place it skin-side down in the hot pan.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until your desired doneness is reached.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh 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 wild salmon served with cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of fresh lemon and crisp edges.

NUTRITION

452kcal
Protein
34.9g
Fat
19.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon

150g Sweet Potato, cubed

100g Asparagus spears

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and 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 1 teaspoon of avocado oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, tossing them in the remaining juices or a tiny spray of oil.

  • 5

    Return the tray to the oven for another 10-12 minutes until the potatoes are tender and asparagus is lightly charred.

  • 6

    While vegetables roast, heat a non-stick skillet over medium-high heat with the remaining teaspoon of avocado oil.

  • 7

    Season the salmon with salt and pepper, then place it skin-side down in the hot pan.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until your desired doneness is reached.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.