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 oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

445kcal
Protein
43.3g
Fat
17.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus

1 tsp Avocado Oil

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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

    Add the asparagus to the baking sheet, tossing with the remaining oil on the pan, and roast for another 8-10 minutes until tender.

  • 4

    Season the salmon fillet with salt, pepper, and garlic powder while the vegetables are in the oven.

  • 5

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

  • 6

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of 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 served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

445kcal
Protein
43.3g
Fat
17.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus

1 tsp Avocado Oil

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

    Add the asparagus to the baking sheet, tossing with the remaining oil on the pan, and roast for another 8-10 minutes until tender.

  • 4

    Season the salmon fillet with salt, pepper, and garlic powder while the vegetables are in the oven.

  • 5

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

  • 6

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