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

Try 7 days free, then $12.99 / mo.

NUTRITION

504kcal
Protein
44.2g
Fat
26g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus, trimmed

1 tsp Avocado Oil

1 clove Garlic, minced

1/2 Lemon, for garnish

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 evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing with the potatoes and remaining oil, then roast for another 10 minutes until the vegetables are tender.

  • 5

    While vegetables roast, season the salmon fillet with sea salt, black pepper, and the minced garlic.

  • 6

    Heat a cast-iron skillet over medium-high heat and add the remaining oil.

  • 7

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 9

    Plate the seared salmon alongside the roasted vegetables and serve with a fresh lemon wedge.

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

NUTRITION

504kcal
Protein
44.2g
Fat
26g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus, trimmed

1 tsp Avocado Oil

1 clove Garlic, minced

1/2 Lemon, for garnish

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 evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing with the potatoes and remaining oil, then roast for another 10 minutes until the vegetables are tender.

  • 5

    While vegetables roast, season the salmon fillet with sea salt, black pepper, and the minced garlic.

  • 6

    Heat a cast-iron skillet over medium-high heat and add the remaining oil.

  • 7

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 9

    Plate the seared salmon alongside the roasted vegetables and serve with a fresh lemon wedge.