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

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NUTRITION

454kcal
Protein
46.3g
Fat
16g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Coho Salmon

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes on the baking sheet, season with a pinch of sea salt, and roast for 20 minutes.

  • 3

    Move the potatoes to one side of the tray and add the asparagus spears, roasting everything for an additional 10 minutes until the asparagus is tender and the tips are slightly crisp.

  • 4

    While the vegetables roast, heat the avocado oil in a non-stick skillet over medium-high heat.

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes per side until the internal temperature reaches 145°F and the exterior is golden.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 8

    Drizzle the entire dish with fresh lemon juice just before serving.

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

NUTRITION

454kcal
Protein
46.3g
Fat
16g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Coho Salmon

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes on the baking sheet, season with a pinch of sea salt, and roast for 20 minutes.

  • 3

    Move the potatoes to one side of the tray and add the asparagus spears, roasting everything for an additional 10 minutes until the asparagus is tender and the tips are slightly crisp.

  • 4

    While the vegetables roast, heat the avocado oil in a non-stick skillet over medium-high heat.

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes per side until the internal temperature reaches 145°F and the exterior is golden.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 8

    Drizzle the entire dish with fresh lemon juice just before serving.