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 wild salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
45.3g
Fat
13.6g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

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 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, drizzle with the remaining oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side, or until it reaches your desired level of doneness.

  • 7

    Plate the seared salmon with the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.

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 wild salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

447kcal
Protein
45.3g
Fat
13.6g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

150g Sweet Potato, cubed

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 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, drizzle with the remaining oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side, or until it reaches your desired level of doneness.

  • 7

    Plate the seared salmon with the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.