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 served alongside oven-roasted sweet potato and asparagus, finished with a squeeze of lemon for a bright, zesty bite.

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NUTRITION

462kcal
Protein
46.5g
Fat
20.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Salmon Fillet

75g Sweet Potato

150g Asparagus

1.5 tsp Avocado Oil

0.5 unit Lemon

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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, drizzle with a bit more oil, and roast for another 10 minutes until tender.

  • 4

    While vegetables roast, heat a cast-iron skillet over medium-high heat with the remaining avocado oil.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is perfectly crispy.

  • 6

    Plate the salmon with the roasted vegetables and serve with a fresh lemon wedge.

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 served alongside oven-roasted sweet potato and asparagus, finished with a squeeze of lemon for a bright, zesty bite.

NUTRITION

462kcal
Protein
46.5g
Fat
20.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Salmon Fillet

75g Sweet Potato

150g Asparagus

1.5 tsp Avocado Oil

0.5 unit Lemon

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, drizzle with a bit more oil, and roast for another 10 minutes until tender.

  • 4

    While vegetables roast, heat a cast-iron skillet over medium-high heat with the remaining avocado oil.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is perfectly crispy.

  • 6

    Plate the salmon with the roasted vegetables and serve with a fresh lemon wedge.