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 fillet served with tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

481kcal
Protein
45.2g
Fat
21.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears to the empty side, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

    While the vegetables are finishing, season the salmon fillet with sea salt, black pepper, and a dusting of garlic powder.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side until crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque and the fish flakes easily.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything 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 salmon fillet served with tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

481kcal
Protein
45.2g
Fat
21.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large 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 in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears to the empty side, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

    While the vegetables are finishing, season the salmon fillet with sea salt, black pepper, and a dusting of garlic powder.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side until crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque and the fish flakes easily.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.