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

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NUTRITION

450kcal
Protein
46g
Fat
17.8g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7.3 oz Wild-Caught Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Avocado Oil

Salt, pepper, and lemon to taste

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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 the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes until the skin is perfectly crisp.

  • 7

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through but still moist.

  • 8

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

NUTRITION

450kcal
Protein
46g
Fat
17.8g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7.3 oz Wild-Caught Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Avocado Oil

Salt, pepper, and lemon to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes until the skin is perfectly crisp.

  • 7

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through but still moist.

  • 8

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