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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

484kcal
Protein
44.3g
Fat
17.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 tsp Avocado Oil

1/2 unit Lemon

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 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, then move them to one side of the tray and add the trimmed asparagus to the other side.

  • 4

    Continue roasting for another 10-12 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 6

    Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 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 another 2-3 minutes until the flesh is opaque.

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish with a generous squeeze of fresh 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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

484kcal
Protein
44.3g
Fat
17.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 tsp Avocado Oil

1/2 unit Lemon

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 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, then move them to one side of the tray and add the trimmed asparagus to the other side.

  • 4

    Continue roasting for another 10-12 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 6

    Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

  • 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 another 2-3 minutes until the flesh is opaque.

  • 8

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