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

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NUTRITION

426kcal
Protein
44.5g
Fat
13.1g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Wild Sockeye Salmon Fillet

130g Sweet Potato, cubed

180g Asparagus spears

1 tsp Avocado Oil

Pinch of Sea Salt and Black Pepper

1/2 Lemon, juiced

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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 sea salt.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until the tips are slightly charred.

  • 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 skin-side down.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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

NUTRITION

426kcal
Protein
44.5g
Fat
13.1g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Wild Sockeye Salmon Fillet

130g Sweet Potato, cubed

180g Asparagus spears

1 tsp Avocado Oil

Pinch of Sea Salt and Black Pepper

1/2 Lemon, juiced

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 sea salt.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until the tips are slightly charred.

  • 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 skin-side down.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.