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 fillet paired with roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

488kcal
Protein
46.2g
Fat
20.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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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, salt, and garlic powder.

  • 3

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

  • 4

    Trim the woody ends off the asparagus, toss with the remaining oil, and add them to the baking sheet with the potatoes, roasting for another 10-12 minutes.

  • 5

    Pat the salmon dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to get a crisp skin.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything 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 fillet paired with roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

488kcal
Protein
46.2g
Fat
20.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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, salt, and garlic powder.

  • 3

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

  • 4

    Trim the woody ends off the asparagus, toss with the remaining oil, and add them to the baking sheet with the potatoes, roasting for another 10-12 minutes.

  • 5

    Pat the salmon dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick or cast-iron skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to get a crisp skin.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.

  • 8

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