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 served with caramelized roasted sweet potato and tender asparagus spears, finished with a bright squeeze of lemon.

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NUTRITION

478kcal
Protein
46.6g
Fat
18.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1/2 medium Lemon

Salt and pepper to taste

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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 in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the remaining avocado oil over the asparagus, season with salt and pepper, and roast everything for another 10-12 minutes until the potatoes are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to develop a golden crust.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 salmon fillet served with caramelized roasted sweet potato and tender asparagus spears, finished with a bright squeeze of lemon.

NUTRITION

478kcal
Protein
46.6g
Fat
18.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Avocado Oil

1/2 medium Lemon

Salt and pepper to taste

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 in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the remaining avocado oil over the asparagus, season with salt and pepper, and roast everything for another 10-12 minutes until the potatoes are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to develop a golden crust.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until cooked through to your preference.

  • 8

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