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 oven-roasted sweet potatoes and asparagus, finished with a squeeze of zesty lemon and a sprinkle of flaky salt.

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NUTRITION

429kcal
Protein
46.3g
Fat
18.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

0.5 cup Cubed Sweet Potato

1 cup Asparagus Spears

1 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 half of the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and crisp.

  • 6

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

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 oven-roasted sweet potatoes and asparagus, finished with a squeeze of zesty lemon and a sprinkle of flaky salt.

NUTRITION

429kcal
Protein
46.3g
Fat
18.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

0.5 cup Cubed Sweet Potato

1 cup Asparagus Spears

1 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 half of the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and crisp.

  • 6

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