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

Crisp pan-seared salmon paired with roasted sweet potato and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

448kcal
Protein
43.0g
Fat
19.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Avocado Oil

1 tsp Fresh Lemon Juice

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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 black pepper.

  • 3

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

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 7

    Plate the seared salmon alongside the roasted vegetables and finish 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

Crisp pan-seared salmon paired with roasted sweet potato and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

448kcal
Protein
43.0g
Fat
19.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Avocado Oil

1 tsp Fresh Lemon Juice

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 black pepper.

  • 3

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

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 7

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