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

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NUTRITION

458kcal
Protein
44.8g
Fat
17.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 Lemon wedge

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus to the sheet and roast for another 10 minutes until tender.

  • 4

    Pat the salmon dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining avocado oil in a heavy skillet over medium-high heat.

  • 6

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

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 8

    Serve the salmon immediately alongside the roasted vegetables with a fresh lemon wedge.

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

NUTRITION

458kcal
Protein
44.8g
Fat
17.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 Lemon wedge

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus to the sheet and roast for another 10 minutes until tender.

  • 4

    Pat the salmon dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining avocado oil in a heavy skillet over medium-high heat.

  • 6

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

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 8

    Serve the salmon immediately alongside the roasted vegetables with a fresh lemon wedge.