Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

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

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NUTRITION

496kcal
Protein
44.1g
Fat
21.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-caught Salmon Filet

125 grams Sweet Potato, cubed

1 cup Asparagus spears, trimmed

2 teaspoons Avocado Oil

1/2 teaspoon Garlic Powder

1/2 Lemon, juiced

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.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil, garlic powder, salt, and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling them with a little lemon juice and a pinch of salt.

  • 5

    Roast the vegetables together for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 6

    While vegetables roast, heat the remaining teaspoon of avocado oil in a cast-iron or non-stick skillet over medium-high heat.

  • 7

    Season the salmon filet with salt and pepper, then place it in the hot pan skin-side up.

  • 8

    Sear the salmon for 4-5 minutes until a golden-brown crust forms, then flip and cook for an additional 3 minutes until cooked through.

  • 9

    Serve the seared salmon alongside the roasted vegetables with an extra squeeze of fresh lemon juice.

Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

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

NUTRITION

496kcal
Protein
44.1g
Fat
21.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-caught Salmon Filet

125 grams Sweet Potato, cubed

1 cup Asparagus spears, trimmed

2 teaspoons Avocado Oil

1/2 teaspoon Garlic Powder

1/2 Lemon, juiced

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil, garlic powder, salt, and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling them with a little lemon juice and a pinch of salt.

  • 5

    Roast the vegetables together for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 6

    While vegetables roast, heat the remaining teaspoon of avocado oil in a cast-iron or non-stick skillet over medium-high heat.

  • 7

    Season the salmon filet with salt and pepper, then place it in the hot pan skin-side up.

  • 8

    Sear the salmon for 4-5 minutes until a golden-brown crust forms, then flip and cook for an additional 3 minutes until cooked through.

  • 9

    Serve the seared salmon alongside the roasted vegetables with an extra squeeze of fresh lemon juice.