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 wild salmon served alongside herb-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a perfectly crisp skin.

Try 7 days free, then $12.99 / mo.

NUTRITION

493kcal
Protein
43.5g
Fat
21.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

130 grams Sweet Potato, cubed

100 grams Asparagus

2 teaspoons Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

    Season the salmon with salt and pepper, then sear in a hot skillet over medium-high heat for 4-5 minutes per side until the skin is golden.

  • 5

    Plate the salmon with the roasted vegetables and serve 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 wild salmon served alongside herb-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a perfectly crisp skin.

NUTRITION

493kcal
Protein
43.5g
Fat
21.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

130 grams Sweet Potato, cubed

100 grams Asparagus

2 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

    Season the salmon with salt and pepper, then sear in a hot skillet over medium-high heat for 4-5 minutes per side until the skin is golden.

  • 5

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