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

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NUTRITION

450kcal
Protein
45.9g
Fat
18.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh 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 salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 6

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 7

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

NUTRITION

450kcal
Protein
45.9g
Fat
18.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh 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 salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 6

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 7

    Plate the seared salmon with the roasted vegetables and drizzle with fresh lemon juice.