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 cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

449kcal
Protein
46.1g
Fat
18.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

2 tsp Avocado Oil

1 Lemon wedge

Pinch of Sea Salt and Black Pepper

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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 one teaspoon of avocado oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, tossing with the residual oil, and roast everything for another 10 minutes until the potatoes are tender and asparagus is crisp-tender.

  • 5

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

  • 6

    Heat the remaining teaspoon of avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 7

    Place 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 desired doneness.

  • 8

    Plate the salmon alongside the roasted vegetables and 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 wild salmon served with cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

449kcal
Protein
46.1g
Fat
18.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

2 tsp Avocado Oil

1 Lemon wedge

Pinch of Sea Salt and Black Pepper

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 one teaspoon of avocado oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, tossing with the residual oil, and roast everything for another 10 minutes until the potatoes are tender and asparagus is crisp-tender.

  • 5

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

  • 6

    Heat the remaining teaspoon of avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 7

    Place 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 desired doneness.

  • 8

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