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 salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon.

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NUTRITION

479kcal
Protein
44.6g
Fat
19.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1.5 teaspoons Avocado Oil

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the avocado oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is flaky.

  • 6

    Plate the seared salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.

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 salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon.

NUTRITION

479kcal
Protein
44.6g
Fat
19.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1.5 teaspoons Avocado Oil

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the avocado oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is flaky.

  • 6

    Plate the seared salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.