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

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NUTRITION

482kcal
Protein
44.2g
Fat
20.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-caught Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Avocado Oil

1/2 Lemon

Pinch of Sea Salt and Black Pepper

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

    Place the cubed sweet potatoes on the baking sheet and toss with half of the avocado oil, salt, and pepper.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, and toss them with the remaining oil and seasonings.

  • 5

    Return the tray to the oven for another 10 to 12 minutes until the vegetables are tender.

  • 6

    While the vegetables finish roasting, heat a non-stick skillet over medium-high heat.

  • 7

    Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

  • 8

    Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked to your preference.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a generous squeeze of fresh 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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

482kcal
Protein
44.2g
Fat
20.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-caught Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Avocado Oil

1/2 Lemon

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes on the baking sheet and toss with half of the avocado oil, salt, and pepper.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, and toss them with the remaining oil and seasonings.

  • 5

    Return the tray to the oven for another 10 to 12 minutes until the vegetables are tender.

  • 6

    While the vegetables finish roasting, heat a non-stick skillet over medium-high heat.

  • 7

    Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

  • 8

    Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked to your preference.

  • 9

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