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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and a buttery, flaky texture.

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NUTRITION

435kcal
Protein
43.2g
Fat
17.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus, trimmed

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 sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus to the other side.

  • 4

    Drizzle the asparagus with a tiny bit of water or a spray of oil and roast everything for another 10 minutes until the potatoes are tender.

  • 5

    While vegetables roast, season the salmon fillet with sea salt and black pepper.

  • 6

    Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for 2-3 minutes more.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle the entire dish 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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and a buttery, flaky texture.

NUTRITION

435kcal
Protein
43.2g
Fat
17.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus, trimmed

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 sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus to the other side.

  • 4

    Drizzle the asparagus with a tiny bit of water or a spray of oil and roast everything for another 10 minutes until the potatoes are tender.

  • 5

    While vegetables roast, season the salmon fillet with sea salt and black pepper.

  • 6

    Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for 2-3 minutes more.

  • 8

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