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 with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a skin that is perfectly crisp.

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NUTRITION

484kcal
Protein
45g
Fat
17.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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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 one teaspoon of avocado oil and a pinch of sea salt, then spread them evenly on the tray.

  • 3

    Roast the potatoes for 15 minutes before adding the trimmed asparagus to the tray and roasting for an additional 10 minutes.

  • 4

    While the vegetables finish, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 6

    Cook the salmon for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until just opaque.

  • 7

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

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 with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a skin that is perfectly crisp.

NUTRITION

484kcal
Protein
45g
Fat
17.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them evenly on the tray.

  • 3

    Roast the potatoes for 15 minutes before adding the trimmed asparagus to the tray and roasting for an additional 10 minutes.

  • 4

    While the vegetables finish, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 6

    Cook the salmon for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until just opaque.

  • 7

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