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 salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

456kcal
Protein
45.8g
Fat
19.7g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild-Caught Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

Sea salt and black pepper to taste

1 Lemon wedge

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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 and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the trimmed asparagus to the tray, tossing with the remaining oil and roasting for another 10 minutes until tender.

  • 4

    While vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.

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 salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

456kcal
Protein
45.8g
Fat
19.7g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild-Caught Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

Sea salt and black pepper to taste

1 Lemon wedge

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 and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the trimmed asparagus to the tray, tossing with the remaining oil and roasting for another 10 minutes until tender.

  • 4

    While vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.