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

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NUTRITION

446kcal
Protein
45.9g
Fat
16.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Sockeye Salmon Fillet

1 medium Sweet Potato

10-12 Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the avocado oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the potatoes.

  • 5

    Roast for another 10-12 minutes until the vegetables are tender and the asparagus is slightly charred.

  • 6

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

  • 7

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side.

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

NUTRITION

446kcal
Protein
45.9g
Fat
16.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Sockeye Salmon Fillet

1 medium Sweet Potato

10-12 Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the avocado oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the potatoes.

  • 5

    Roast for another 10-12 minutes until the vegetables are tender and the asparagus is slightly charred.

  • 6

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

  • 7

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side.

  • 8

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