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 bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

477kcal
Protein
44.5g
Fat
19.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them on the baking sheet and roast for 15 minutes.

  • 3

    Move the sweet potatoes to one side of the tray, add the asparagus, drizzle with a tiny bit of oil, and roast everything for another 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon dry and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.

  • 8

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

NUTRITION

477kcal
Protein
44.5g
Fat
19.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them on the baking sheet and roast for 15 minutes.

  • 3

    Move the sweet potatoes to one side of the tray, add the asparagus, drizzle with a tiny bit of oil, and roast everything for another 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon dry and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice.