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 salmon fillet served alongside oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

485kcal
Protein
36.5g
Fat
25.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

100g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Flaky Sea Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes on the baking sheet, drizzle with half of the avocado oil and a pinch of sea salt, and roast for 15-20 minutes.

  • 3

    Move the potatoes to one side of the tray and add the asparagus to the other side, drizzling with the remaining oil and roasting for another 10 minutes until tender.

  • 4

    While vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon fillet with sea salt.

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until opaque.

  • 6

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of 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 salmon fillet served alongside oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

485kcal
Protein
36.5g
Fat
25.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

100g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Flaky Sea Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the cubed sweet potatoes on the baking sheet, drizzle with half of the avocado oil and a pinch of sea salt, and roast for 15-20 minutes.

  • 3

    Move the potatoes to one side of the tray and add the asparagus to the other side, drizzling with the remaining oil and roasting for another 10 minutes until tender.

  • 4

    While vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon fillet with sea salt.

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until opaque.

  • 6

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