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

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NUTRITION

507kcal
Protein
41.2g
Fat
24.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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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 roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining potato oil, and roast for an additional 10 minutes.

  • 4

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

  • 5

    Heat a non-stick or cast-iron skillet over medium-high heat with the remaining half teaspoon of avocado oil.

  • 6

    Place salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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

NUTRITION

507kcal
Protein
41.2g
Fat
24.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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 roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining potato oil, and roast for an additional 10 minutes.

  • 4

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

  • 5

    Heat a non-stick or cast-iron skillet over medium-high heat with the remaining half teaspoon of avocado oil.

  • 6

    Place salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.