Pan-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.

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served alongside roasted sweet potatoes and tender asparagus, finished with a bright, zesty squeeze of lemon.

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NUTRITION

564kcal
Protein
55.9g
Fat
21.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Salmon Fillet

150g Sweet Potato Cubes

100g Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes before adding the asparagus spears to the tray.

  • 4

    Drizzle the remaining oil over the asparagus and roast everything for another 10 minutes until the potatoes are tender.

  • 5

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 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.

  • 7

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

Pan-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.

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served alongside roasted sweet potatoes and tender asparagus, finished with a bright, zesty squeeze of lemon.

NUTRITION

564kcal
Protein
55.9g
Fat
21.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Salmon Fillet

150g Sweet Potato Cubes

100g Asparagus Spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes before adding the asparagus spears to the tray.

  • 4

    Drizzle the remaining oil over the asparagus and roast everything for another 10 minutes until the potatoes are tender.

  • 5

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 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.

  • 7

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